The Shin is one of the hardest working muscles there is, as it supports the weight of the entire steer. It is full of connective tissue and tendon – which makes it ideal for slow cooking applications. It cooks to very velvety, succulent effect, and it is exceedingly lean in its composition – the juicy texture is due to gelatin, not fat.
The slow cooking nature of the shin pairs amazingly well with beans, root vegetables, flavorful broths and braising liquids. It is SUPERB as cholent meat, since it can take the long cooking time in style. Our recommendation is to keep the Shin WHOLE during the cook, which will make for a far more gelatinous finished product than throwing cubes into the pot. By the time it’s done cooking it ought to be easily broken apart with a spoon.