The lower section of the hind leg is used for shin of beef. The silver muscle is removed and the shin is then cut on the bone as required. We can cut thin slices Osso Bucco or leave it as a piece. The bone contains marrow that will enhance the flavour of a stew or the sauce prepared after braising.
We can also remove the boone and the shin is then tied into a joint. The joint is cut to size as required. We can cut noisettes of shin or leave it as a piece. The shin is good for long slow cooking.