Whole Beef Shin Low and Slow

This is an underrated dish but often avoided due to the time it takes. However do not confuse 8 hours with hard work! The oven does all the work for you. Low and Slow whole Beef Shin needs time to break down the meat, which will be tough and chewy if not done properly, but soft and tasty when given the time.

Click here to purchase 2kg whole beef shin

Whole Beef Shin

Prep Time40 mins
Cook Time8 hrs
Servings: 5


  • 2 kg Whole Beef Shin
  • Olive Oil
  • Salt and Pepper
  • 1 Bouquet Garni
  • 3 Large Onions roughly sliced not too fine
  • 500 ml Beef Stock Chicken will also work
  • 4 Garlic Cloves Finely chopped
  • 40 ml Honey
  • A thumb of Ginger Grated
  • 250 ml Balsamic vinegar
  • 1 Star Anise
  • 250 ml Castle Stout or any black beer Red Wine is an alternative
  • 1 cup Brewed Black Coffee


  • Make sure the pot you choose can close with the shin inside
  • Firstly, season the shin with salt and pepper and rub with oil, all over
  • Pre Heat the Oven to 130°C
  • In a large Dutch Oven or any oven proof pot you have, (cast iron always favoured) place on the hob, and a little oil and on medium high heat get the pot reasonably hot
  • Sear the shin until browned on all sides. Difficult to give a time on this, you can see when it is suitabbly caramelised.
  • Remove the Shin and set to one side. Lower the tempreture to medium
  • If the pot has just a little liquid left, add a littel oil again, then add the onions. After 2 or 3 minutes add the garlic, giber, star anise and fry and mix for another 2 or 3 minutes.
  • Now add the beer, balsamic vinegar, honey and the cup of coffee. Mix it up and reduce by about half.
  • Finally time to add the shin back to the pot. Baste the shin. Now add the stock and bouquet garni and close the pot with a lid or tightly with foil. A lid is better as you need to baste often.
  • Place in the oven for 8 hours, basting every hour. When you get to 6 hours and 7 hours, check the meat. It should fall off the bone with little effort. This is a sign it is done.
  • I noticed, the shin that we sell needed the full 8 hours while I tried shin bought elsewhere and 6 to 7 hours was enough – so use your judgement
  • If you find the meat is ready, but the sauce is too watery, simply remove the shin and put the pot on the hob and reduce the sauce. Alternatively, if you find it is getting dry, add a little more stock.
  • To serve, place on a plate and pour some of teh sauce over it, and put the balance of the sauce in a sauce bowl.


Some ideas for customizing the braising liquid include:
  • LIQUIDS: Red wine, soy sauce, coffee, stout or other strong beer, balsamic vinegar.
  • AROMATICS: star anise, fresh ginger, fresh garlic, szechuan peppercorn, citrus rind.



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