Beef shins are the ultimate Cholent cut. They are heavily layered in silverskin and tendon, which will all melt into a thick stock over long, low, and slow cooking.
We suggest keeping them whole when slow cooking them for a Cholent or stew, and then breaking the meat up with a spoon before serving. It will retain more of its gelatin this way and lose less to the pot, which will make it velvety smooth on the tongue.
Alternatively, shins make a perfect braising cut. Use them as you would ossobuco, and place several pieces of the same or similar thickness in a braising pan with red wine, garlic, and fresh or dried herbs.
The entire shin weighs about 7.0 – 8.0 lbs. and can be cut to order.