Slow Roasted Beef Shin
Beef shin braised in bone broth until the collagen melts and the meat falls apart at the touch of a fork. Browning the shin hard on all sides in tallow before it braises is what builds a deep crust of flavour that carries through into the finished dish over the long, slow cook.
Ingredients
Instructions
Season shin very generously with salt and pepper.
Brown in tallow over high heat on all sides.
Transfer to a deep casserole.
Add bone broth — it should come halfway up the shin.
Cover tightly and braise at 150C for 4 hours.
The meat should be completely falling apart.
Remove bone — the marrow inside is a bonus.
Serve with reduced braising liquid.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.