This cut comes from the foreleg of the animal and contains deep marbling which will break down during cooking and add flavour.
Braise your shin for three hours or more, then serve with soft polenta and porcini.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 5 days
Preheat oven to 160°C. Brown the meat and add liquid to the roasting pot, then cook for 3-4 hours until tender.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow