No.1 Slow Cooked Beef Shin with Bone Marrow1.432Kg

Oven cook (From Chilled)

Preheat oven. Place the sauce sachet aside. Decant the meat from the pouch into a greaseproof paper-lined roasting dish. Cover the dish tightly with foil. Place in the centre of the oven and cook for 1 hour and 10 minutes basting halfway through. Remove foil, baste again and return to the oven for a further 15 minutes. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker shins, additional cooking time may be required. Once cooked, baste one final time and allow to rest for 10 minutes before serving. While the shin is resting, heat the sauce in a suitably-sized pan and heat over a medium heat for 4-5 minutes, stirring occasionally until piping hot. Do not reheat once cooled. Serving suggestion: Remove strings and slide bone away from meat. Slice shin meat into 4 equal portions. Serve with the sauce. …If desired, the bone marrow can be removed from the shin bone, cut into small pieces and added to the sauce for the last 2 minutes. (Time 1 hr 25 mins, Oven: 200ºC, Fan: 180ºC, Gas: Gas Mark 6)