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| Ingredients | How to cook beef shin

How to cook beef shin

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

Best cooking methods – Slow Cooking

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. The liquid should almost cover the meat. Cover the dish tightly and cook in a preheated oven or slow cooker according to the recipe.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Iron
  • Source of Zinc
  • Low Sodium
Nutrient Composition:

Shin, Raw, Lean (per 100g)

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

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

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