Slow Cooked British Beef Shin with Merlot & Shallot SauceTypical weight 2.87kg

Oven cook

From Chilled

Oven Cook. 1 hour 50 minutes - 1 hour 55 minutes. Preheat oven (200ºC / 180ºC (Fan) / Gas Mark 6). Line a suitably-sized deep roasting tray and place the beef shin and meat juices into into the tray. Keep sauce sachet to one side until later. Cover the roasting tray and beef shin with foil and place in the centre of the preheated oven. Cook for 1 hour and 40 minutes and baste halfway through cooking. Remove foil, baste again and continue to cook uncovered for a further 10-15 minutes. Remove from the oven, baste one final time and allow to rest for 10 minutes. While the shin is resting, heat the sauce in a suitably-sized saucepan over a medium heat for 4-5 minutes until piping hot. Do not reheat once cooled. Serving suggestions: …Remove strings and shin bone from the centre of the joint. Using 2 forks, shred the meat and place into a serving dish and pour over the sauce to finish. …Alternatively, remove shin bone from the centre of the joint and cut the meat into 8-10 equal portions. Serve with the sauce. …If desired, the bone marrow can be removed from the shin bone, cut into small pieces and added to the sauce during the last 2 minutes of heating. (Time 1 hour 50 minutes - 1 hour 55 minutes, Oven: 200, Fan: 180, Gas: Gas Mark 6)