SHIN

SLOW COOK

DON'T BE FOOLED BY ITS APPEARANCE; ONCE SLOWLY COOKED THIS CUT TRANSFORMS TO PRODUCE SOME OF THE MOST FLAVOURSOME AND TENDER DISHES YOU'LL EVER TASTE.

THE CUT

Beef shin is prepared from the bottom portion of either the front or rear leg. As this cut comes from a working muscle, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising. These impart a rich, full bodied flavour and melt in your mouth texture.
 

HOW TO COOK

Most commonly associated with Osso Buco, this cut shines when slowly cooked with plenty of aromatic herbs and spices. It is perfect as an everyday meal or a weekend dinner when entertaining with family and friends.

Oil the beef shin then brown in a frying pan over a high heat. Transfer the beef shin to a casserole dish or slow cooker and add stock or liquid along with your choice of vegetables. Liquid should almost cover the meat. Cover the dish tightly and cook in a preheated oven or slow cooker according to the recipe.

NUTRIENT COMPOSITION

SHIN, RAW, LEAN (per 100g)

Energy (kJ)	475
Energy (kcal)	113
Protein (g)	21.5
Total Fat (g)	3.1
Saturated Fat (g)	0.8
Polyunsaturated Fat (g)	0.1
Omega 3 (g)	0.059
Monounsaturated Fat (g)	1.2
Cholesterol (mg)	55.6
Sodium (mg)	63
Iron (mg)	2.0
Zinc (mg)	3.9
Vitamin B12 (ug)	1.5
Vitamin D3 (ug)	0.00
25-OH Vitamin D3 (ug)	0.164
Selenium (ug)	2.0

 

• LOW SATURATED FAT (less than 1.5%)  
• LOW SODIUM (contains less than 120mg/100g)
• EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)  
• EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
• EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)  
• SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)