Beef Shin Recipe

Beef shins are quite easy to make into a delicious meal. A cheap cut of meat that has a rich beefy flavor and while slow cooked can soak up the gravy surrounding it. With carrots, celery, and seasonings you can serve it shredded as sliders or on top of mashed potatoes.

Beef shin, also known as beef shank, is a flavorful and versatile cut of meat that comes from the lower leg of the cow. It’s prized for its rich beefy flavor and tender texture when cooked low and slow. Cut from the lower leg of the cow, specifically the area between the knee and the ankle, it is a combination of meat, connective tissue, and sometimes bone marrow.

Known for its deep, beefy flavor and succulent texture when cooked properly. Braised beef shin is one of the most common methods by searing. Some like low and slow like our slow cooker Ossobuco Beef to make it super tender too.

How Long to Cook Beef Shin

After searing the outside, this will typically roast perfectly fork tender in the oven in about 120 minutes, or 2 hours. Of course this will vary depending on how large and thick yours are but in general this is a successful cook time. Remove when the meat is tender enough to shred with 2 forks. Serve with the sauce covering it.

If you wanted to cook it quicker in an Instant Pot you could follow our Pressure Cooker Shredded Beef instructions and use it as a filling for pies, pastries, or sandwiches/sliders.

I don’t think that on the stove works quite as well but you could do that following the steps in our Beef Shank with Bone dish. This one really needs a long cooking time to break down the connective tissues and just fall apart so you don’t be in a hurry when you make this.

Can you add vegetables?

Yes, onion can be sliced for larger chunks or diced will make them disintegrate into the sauce. A carrot peeled and chopped will add texture. Celery and garlic is literally added to all recipes. This is delicious served with chunks of garlic crusty bread, mashed potatoes, or polenta to soak up the flavorful juices.

How do you know when beef shin is done?

It is all about texture. You want it to become so tender you can pull the meat away from the bone super easily. If it doesn’t shred easily it needs more time. The longer it cooks the more tender it will become so give it more time.

How to Make the Gravy

Olive oil will be used to brown the meat before braising it low and slow to get it tender. All purpose flour allows the sauce to thicken into more of a stew consistency. Paprika will add a bit of color and flavor. Salt and pepper are added for taste and might be added again at the end once served

I like a sprinkle of cumin to punch up the flavors. . Tomato paste will give it body and a stew like taste. Bay leaves are optional if you like that flavor. Add beef broth, or could do 1/2 cup red wine and 1.5 c. broth for deeper flavors for meat to submerge

For thickening the sauce even more at the end you can remove the meat, heat your large Dutch Oven on stovetop over medium high heat. Once bubbling, allow to reduce and thicken. Or whisk together 1 tbsp cornstarch with some of the hot liquid, stir that in to thicken to your liking.

FAQ

It is quite delicious if cooked correctly low and slow until it falls apart and is fork tender. We will show you here how to cook beef shin in the oven to make a sort of stew in a rich tomato sauce. Otherwise known as beef shank, this is a cheap cut of meat with or without a bone.

Not at all. Beef shins are a cheap cut of beef that is fork tender and wonderful if slow cooked or braised in a flavorful stew sauce.