Put 600g boneless beef shin (cut into chunks) into a saucepan and add 500ml beef stock or water. Bring to the boil then turn the heat down to its lowest and gently simmer for 15 minutes.

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Add Yahoo as a preferred source to see more of our stories on Google. A cut built for patience and reward – marrow, depth and that slow-cooked warmth only beef shin can deliver (Turner & George) ...

A cut built for patience and reward – marrow, depth and that slow-cooked warmth only beef shin can deliver (Turner & George) Comfort food, for me, transcends the simple joy of eating; it’s about the ...