A boneless cut from the front legs of the cow, long, slow cooking is definitely required for the shin of beef due to the higher proportion of connective tissue this contains compared to other cuts - but it's thanks to this tissue breaking down during cooking that you will be rewarded with rich, flavoursome and deliciously tender results. Why not try this Tuscan Slow-Cooked Shin of Beef with Chianti or, if you prefer Asian flavours, perhaps Chinese Braised Beef with Ginger
