Beef Shin

Prep Time: 10 - 15 minutes

Cook Time: 4 - 6 Hours

Serves: 4 - 6 people


  • 1kg Diced Perrystone Beef Shin
  •  3 Carrots Chopped up
  • 3 Parsnips Chopped up
  • 1 large Onion
  • 1 Pepper chopped up
  • 2 Glasses Red Wine (I used up some Mulled Wine)
  • 500ml of Stock
  • Herbs and spices to taste
  • Salt and Pepper (to Taste)
  • 1tbsp Oil
  • 1tbsp Plain Flour
  • 2tsp Bovril (Optional)
  • 4tsp Gravy Granules (Optional to thicken)


  • Coat the diced beef in the flour and season with some salt and pepper, heat the oil in a pan and pan fry the beef until it is a nice even colour all over (approx. 5mins)


  • Put the meat in the slow cooker along with all the veg that you are using, the stock, the wine and the herbs and spices switch the slow cooker on to high and basically leave it for around 4-6 hours. Checking intermittently to make sure that it isn’t sticking.  If you’re doing this in the oven then it will need to be around 100 degrees C. 


  • 1 hour before you want to eat, check the gravy, if you feel it needs more flavour then add the Bovril.


  • 30 mins before you want to eat check the thickness of the gravy, this is entirely up to how you like it if you prefer your gravy thicker then I normally add some Gravy Granules.


This recipe goes really well with some mashed potato or a baked potato.  If you dont have a slow cooker just heat the oven up to about 160 C and pop it in there in a covered oven proof dish, you can adjust the quantities up or down to suit your needs but if you make to much you can always freeze any left overs.


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