Continuing our mission to bring Yorkshire Wagyu cuts to the table in 2026, this one feels particularly special.
Bone-in shin is a cut that rewards time and patience. It’s not something you rush, and it’s certainly not something you half-do. So we’ve taken care of the hard part for you. This handsome Yorkshire Wagyu bone-in shin has been slow-cooked until deeply tender, allowing the natural marbling to do what it does best - melt, enrich and transform the meat into something properly luxurious.
All that’s left for you to do is finish it off. Think of it as cooking with a bit of Richard H. Turner flavour built in: confident, generous and rooted in classic technique.
The beef itself is richly marbled and full of depth, paired here with an indulgent macaronade recipe - rich macaroni and cheese folded through the cooking juices - and finished with a deep, glossy gravy made from the same slow-cooked liquor. It’s comfort food, but done with intent. Familiar, but elevated.
This is the sort of dish you treat yourself to when you want something warming, satisfying and quietly indulgent. No shortcuts. No fuss.
Just very good beef, properly cooked, and most of the heavy lifting already done for you.
FOR ONLINE DELIVERY ONLY
Richard H.Turner’s Yorkshire Wagyu Bone-In Shin Macaronade (serves four generously)
Ingredients
Stage 1 – The Base
250g smoked bacon lardons
6 small onions, peeled
6 small carrots, washed
12 button mushrooms
Beef dripping, for frying
1 bottle red wine
1 litre veal or beef stock
1 litre chicken stock
Herb & spice bag (in muslin):
3 sprigs thyme
1 sprig rosemary
1 bay leaf
12 black peppercorns
12 fennel seeds
2 star anise
1 cinnamon stick
Stage 2 – To Finish
1 cooked Yorkshire Wagyu bone-in shin (approx. 2.2kg), at room temperature
300g short macaroni (elbow macaroni)
100g diced bone marrow
100g Parmesan, finely grated
Sea salt and freshly ground black pepper
Method
Preheat the oven to 160°C (fan 140°C / gas mark 3). Remove the cooked Wagyu shin from the fridge and take it out of its bag so it can come to room temperature.
Heat a large, heavy, ovenproof pot over a medium heat and add a little beef dripping. Sweat the bacon lardons until lightly coloured, then add the onions, carrots and mushrooms. Cook gently until everything begins to soften and take on colour.
Pour in the red wine and bring to the boil, allowing it to reduce by half. Add both stocks and the muslin bag of herbs and spices, then bring the pot up to a gentle simmer.
Nestle the Wagyu shin into the liquid, cover the pot and place it in the oven. Cook for around 1 hour, until the meat is tender and beginning to come away from the bone.
Remove the shin and vegetables from the pot and set aside. Discard the herb and spice bag. Place the cooking liquid back over a medium heat and reduce by half, skimming off any impurities that rise to the surface. For a clean, glossy finish, strain the sauce through muslin or a clean J-cloth set in a sieve.
Bring a large pot of well-salted water to the boil and blanch the macaroni for 5 minutes. Drain and reserve while still hot.
Return the reduced sauce to the ovenproof pot. Add the Wagyu shin, vegetables, bacon, bone marrow, blanched macaroni and half of the Parmesan. Season well with salt and freshly ground black pepper, gently mixing to combine.
Scatter the remaining Parmesan over the surface and return the uncovered pot to the oven for a further 30 minutes. Finish under the grill until golden and bubbling. Allow the macaronade to rest for a few minutes before serving.
