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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Shin - Slow Cooker

Introduction & Inspiration

Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world!

Get hold of some beef shin and you'll be in for a treat!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

12 Hours

Serving Size

650g Beef Shin (Cooked)

795ml Beef Shin Cooking Juices

115g Beef Shin Fat

295g Shin Bones (useful for making gelatinous bone broth)

Main Ingredients:

1388g Beef Shin (Bone In)

Tallow - for Searing

500ml Bone Broth

Recipe Instructions

In the slow cooker, add the tallow and set the slow cooker to Sear/Sauté function mode.


Sear the beef shin on all sides until slightly browned. Use a pair of kitchen tongs to help turn the shin over.


Add the bone broth over the top of the beef shin.


Place the lid on the slow cooker and set to 'Vent' on the lid.


Set the Time to 12 hours on LOW.


After 12 hours, open the lid. The meat should be falling easily off the bone.


Remove the beef shin from the slow cooker and place it in a glass dish and allow to cool slightly.


At this point, remove the bone from the beef shin and then proceed to pull the meat apart with two forks while nice and tender. Once the beef shin is well shredded, you can use it immediately in a recipe should you wish.


Otherwise, leave the beef shin to cool before placing a lid on the dish and storing it in the fridge.


Pour the beef shin cooking juices from the slow cooker into a glass jar. Leave to cool before placing a lid on and storing this in the fridge too. When it is cool, it will have separated out, with a lovely layer of beef shin fat on top and a good amount of gelatinous cooking juices in the bottom of the jar.




The cooking process alone produces some delicious juices. Adding the bone broth is well worth it, as it will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy meat.

You can use the warm beef shin to make some incredibly juicy and delicious recipes. There are so many wonderful options for this nutrient dense food.


Save the beef shin bone as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this.


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.


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