Bone-in Shin

Cut Type

The least tender of cuts with the most flavour when left alone to cook slowly, the marrow melts from the middle and the meat falls from the bone.

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OUR DELIVERY PROMISE

Our mail order meat service delivers to any UK mainland* address using external couriers from Tuesday to Saturday. Deliveries can be tracked and re-arranged via a text message update service, kept safe in specially designed packaging that keeps a constant temperature for up to 48 hours.

We’re passionate about how we source, age and prepare our meat – so we want to ensure it reaches you exactly how it left us; always fresh and never frozen.

We cut each order individually, and vacuum pack on the morning that the boxes are packed for delivery to protect during transit. We’ve found that this is the best way to ensure that your freshly cut meat arrives with you in perfect condition. If you’d rather have your meat wrapped in butcher’s paper, we can do that too – just let us know in your order notes.

Delivery Charges:
UK mainland*:

All-day delivery (8am-5pm, Tuesday to Friday): £5.00 for orders under £50.00

Morning delivery (8am-12pm, Tuesday to Friday): £8.00 for orders under £50.00

Saturday All-Day delivery (9am-5pm): £8.00 for orders under £50.00

Saturday Morning delivery (9am-12pm): £10.00 for orders under £50.00

FREE DELIVERY on orders over £50, excludes Saturday Morning slot.

OUR PROCESS

Simply choose your cuts, either individually or by choosing one of our specially selected subscription boxes, add condiments if you wish, choose your preferred delivery slot and await your meat. Our cut off for Next Day Delivery is 12pm.

If your ideal slot is not selectable that means we’ve reached capacity, so please choose another. Please remember though, that we plan our deliveries daily, so no matter when you book your delivery we will always hand-cut your orders freshly.

UK mainland* - Orders can be delivered Tuesday to Saturday. You can select a morning slot, between 8.00am and 12pm, or an all-day from 8am until 6pm – although please note that Saturday deliveries operate between 9am and 5pm.

Once your order has been accepted, a confirmation email will be sent. Please note that during busy periods we reserve the right to alter your delivery slot, but we will always endeavour to advise you of any changes. Remember, your order will always arrive with you freshly.

*UK mainland excludes Northern Ireland, the Channel Islands and the Highlands of Scotland.

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Cooking Tips

Braised Shin of Beef with Macaroni

Ingredients

2kg Bone-in Shin, 300 grams smoked bacon diced into 1" cubes, 10 whole small onions peeled, 10 whole small carrots peeled, 10 whole mushrooms (English penny buns or button), 1 small faggot of herbs (thyme, rosemary and bay), 1 small spice bag containing black peppercorns, star anise and fennel seeds (if you don't have the materials to make a spice bag, you can use a coffee filter tied with cotton), 1 litre veal or beef stock, 1 litre chicken stock, 1 litre red wine, table spoon of plain flour seasoned with ELSCo Classic rub or sea salt and pepper, a pinch of sugar, a knob of beef dripping, 100g macaroni, 100g freshly grated parmesan, salt and pepper to taste.

Serves 6

  1. Cover the meat, vegetables, faggot of herbs and spice bag in the wine and refrigerate overnight (or as long as possible).
  2. Drain the liquid into a large oven safe pan or dutch oven and reduce by half over a medium heat. Add the stock and reduce to a simmer.
  3. Pre-heat oven to 160oC.
  4. Dust the meat in the seasoned flour, heat the dripping in a pan and brown the joint on all sides. Place the joint into the simmering stock.
  5. Next, fry the onions (add some more dripping if necessary) until softened (about 10 mins). Add the bacon and cook for another few mins. Add the rest of the vegetables and fry stirring constantly for another 5-6 mins or until the carrots, onions and mushrooms have a nice colour.
  6. Add the vegetables, bacon, herb faggot and spice bag to the stock with the shin, cover and place in the oven.
  7. After 2 hours, check for tenderness. If the joint is still firm, put back for another 20 mins and check again.
  8. Remove from the oven, drain the liquid and reduce the stock in a pan, skimming the surface constantly for about 30 mins.
  9. Pour the stock back over the meat through muslin or a sieve, season if necessary and bring back to a simmer.
  10. Add the macaroni and cook for another 15 mins or until the macaroni is cooked.
  11. Sprinkle with the parmesan and place under a hot grill until golden.
  12. Carve the meat roughly into portions and serve in warm bowls with crusty bread.
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