Shins of Beef
Don’t forget to use the jus to make your gravy!
Same category as the cheek and the oxtail. Put a bit of brown sugar on them, brown them on the pan. Transfer them into an oven proof dish onto a bed of veg: onions, carrots, celery, with beef stock, red wine, fresh herbs, bit of garlic, five hours in the oven. Amazing served with a creamy mash, what you do with the jus is drain it out, add a spoonful of brown sugar, a little bit of bicarbonate of soda, and you mix them around. That will give you a lovely richness to your gravy.