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Do Anyone Still Eat Shin ?


marsh man
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Tonight I had a piece of slow cooked shin from M + S and to be honest I found it very tasty and would buy it again , it took me back a bit when Shin in my parents household was a regular joint of meat , thinking back I can't remember when I last had Shin as part of a roast dinner , no photo tonight as the plate was cleared before I even gave taking a photo a thought  :lol:.

Do any of you chaps , or ladies come to that have Shin on the menu nowadays ?     MM 

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Used to have allot of Afro-Caribbean customers in the butchers most used to ask for the end with all the sinews or ask for it cut on the bone if we had any. Cooked very slowly its really nice with a texture that you dont get from other cuts, if cooked with allot of the sinew and if left to go cold  would set with the gelatine from the sinew. 

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2 hours ago, enfieldspares said:

My wife cooks it. In a stew known as "pepper soup". Nigerian style.

Sounds interesting. Particularly as BBC News App today has an article on the increase in Nigerian cuisine entering mainstream cooking.
Any chance of sharing the recipe? Thanks.

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We eat shin fairly regularly, pretty much always as a stew/braise.  The connective tissues cook down beautifully to make a rich unctuous gravy.  Our local supermarket is a Booths - notoriously expensive, but, the butchers counter is brilliant and their shin is unexpectedly cheap and always on sale.

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