Shin – boneless

When it comes to stews and casseroles, Shin's the best way to go. It's one of those cuts that's got stacks of flavour. 

As a rule, the tougher the cut the more flavour it's got and vice versa. Well… Shin's one of the toughest of all. 

Until it's cooked properly, that is. 

Give it six hours (or more) in a slow cooker and you'll end up with super tender, super flavoursome meat.

In fact there's enough flavour in Shin to do without any added flavours at all. If you want to add red wine or stout, you'll do it no harm. But, with this type of cut, the fewer ingredients you use the better it'll be.

Shin – like Brisket and Ox cheek – has lots of natural collagen in it. And, when cooked, the collagen melts and turns into gelatine. Which is good, because gelatine attracts and retains water – so the meat tastes juicy and tender. And the gravy goes thick and velvety smooth.

Interestingly, more and more nutritionists now recommend this type of collagen- rich cut. They believe the gelatine it produces can help improve the permeability of your intestinal wall.   

And that means it's best you don't trim the meat before cooking – or you'll lose the collagen, along with all the health benefits – and flavour – it brings.