Something Savoury Challenge Shin
I am posting the challenge today, instead of tomorrow morning as I have a community post scheduled for this evening which will have to double up as my Saturday post. Last week I issued the Regional and Seasonal Challenge which includes a give away – do go and take a look at it! This week the challenge is to cook something savoury using shin.
If you take part in the challenge please link back to my blog in your post and here:
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This link back will close next Friday but you can do the challenge anytime you want and I will include you in the round up.
Shin comes from the foreshank of beef. It needs a lot of cooking with a fair amount of moisture. This is due to it being tough. Use when making beef bourguignon or mince to make ground beef. It is a great ingredient for soups and stocks. Even though veal is traditionally used to make osso bucco, I use shin. The challenge here is to create a dish using this cut of beef.