Spoon the beef into a 26cm/10½in round pie dish and brush the rim with egg wash. Top with your pastry. Use a sharp knife to trim away any excess, then press down the edges with a fork to seal.

Ingredients 1.8kg boneless beef shin pieces (cut to about 2-3ins) 1 onion, halved 2 cloves garlic, halved 2 bay leaves Seasoning 3 medium eggs, whisked and seasoned 300g white breadcrumbs Oil for ...

Add the beef and cook until browned. You might need to do this in batches, depending on the size of your pot. 2 Add the onion, carrots, thyme and origanum, and sauté until the onion has softened. 3 ...

Shin/shank Arguably the most quintessential stewing cut, beef shin (also known as beef shank) is cut from the leg of the cow and contains bits of marrowbone, muscle, sinew, and fat.

Cook until it’s reduced by two thirds, then add 500ml red wine, followed by 1 litre beef stock. Bring to the boil, add 4 sprigs fresh thyme and 2 bay leaves, season and put the beef back in the pot.

Ingredients 2 tbsp extra-virgin olive oil or beef dripping 800 g (1 lb 12 oz) shin of beef, in thick slices on or off the bone 2 onions, sliced 4 large garlic cloves, peeled and thinly sliced 2 ...

Alongside brisket, beef shin has to be one of the most underused, underrated meats in the kitchen. But it has soooo much going for it…if you just give it time to do it’s thing - by which I mean slow ...