Beef shin – bone-in (Osso buco)

Instead of diced beef shin, this has the bone left in for extra flavour.

That's because the marrow is accessible and adds a wonderful richness to your sauce. It's still got all the collagen so you get a double whammy, marrow and gelatine. 

Better still, cook it a day before it's served and the flavours deepen and meld into something akin to a marriage.

Technically, Osso Buco should be made from veal shin. With Beef shin, you'll lose some of the subtlety of veal. But you'll substitute that for a robust fulsome flavour. 

And that seems like a fair swap to make.