This is a very old fashioned cut of meat, yet it delivers such wonderful flavour and is super tender if treated the correct way , the marrow from the bone makes the most delicious gravy. This can be cooked in a slow cooker but I prefer to cook it in a pressure cooker or in s normal oven long and slow !
Brown the Shin beef first in both sides season them before browning . Remove the shin from browning pan and 1 medium Red or White onion and 2 cloves of garlic to the pan gently simmer your onions just to start the cooking then add 1 large carrot chopped up, 1 large stick of celery chopped up and a handful of mushrooms roughly chopped to the pan then the bouquet garni bag followed by the beef going back in on top of the veg . If you are pressure cooking you need at least 300 mls of liquid, I used a Knorr beef stock pot in a 100 mls of water and 250 mls of red wine added to the pan you can use just stock ! Now you are ready to turn your pressure on for 1 hour or into a slow cooker for st least 6 hrs or an oven on a low temp 150 degrees for about 4,5 hours . When finished you need to remove outside fats and the marrow bone the thicken your gravy , you can use gravy granules or cornflour mix or make a roux and add to gravy giving s stir while simmering. Hope you try it and love it xx