The shin is an underrated cut of beef which is also known as beef shank. It needs long slow cooking but has a superb flavour. Used in casseroles and stews, it makes the most delicious gravy because the connective tissue in it turns to gelatine, thickening and flavouring the sauce. Shin can be prepared whole, in slices, or diced, all of which are suited to slow cooking. If bought in thick slices with the bone running through the middle it’s a good substitute for oxtail.