Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Shin along with all the recipes employing Shin presented on this site, with 34 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Shin recipes added to this site.

These recipes, all contain Shin as a major wild food ingredient.

Shin is one of the cheapest cuts of beef, derived from the foreleg. It is a tough meat and needs long slow cooking to tenderise, but as it's one of the most heavily-used muscles in the animal it does have a wonderful rich flavour. Ideally this meat should be used in casseroles and stews. It also makes one of the richest beef gravies as the connective tissue in it turns to gelatine, thickening and flavouring the sauce.