PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Shin of beef · retinto · whole joint, approx. 2.5 kg

Shin of beef (jarrete, morcillo): whole retinto joint, approx. 2.5 kg

Shin of beef (US: shank) is morcillo or jarrete in Spain; garrón and brazuelo are names for the same cut. This is one whole retinto joint of approx. 2.5 kg, neither sliced nor diced, at €57.90. That is ten to twelve portions, so plan to portion and freeze.

Oven-braised beef shin standing on the bone on a blue dish with chopped green herbs
Shin of beef (jarrete / morcillo), whole retinto joint, approx. 2.5 kg

Shin of beef (jarrete / morcillo), whole retinto joint, approx. 2.5 kg

On the label: Jarrete de Vacuno Retinto — Morcillo, Garrón o Brazuelo Premium. Pieza completa de 2,5 kg aprox.

57,90€ VAT incl. (€23.16/kg)

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What you get

Cut Shin (US: shank), the lower leg, as a whole joint; not sliced into ossobuco
On the Spanish label Jarrete de vacuno retinto: morcillo, garrón o brazuelo. Pieza completa de 2,5 kg aprox.
Animal Retinto cattle from the province of Cádiz; the label gives no age class
Pack One piece, approx. 2.5 kg, vacuum-packed
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival
Serves 10–12, at 200–250 g per person
Head of a retinto cow with long curved horns and a cowbell in the dehesa

How to cook it

  • Portion first: 4–5 cm chunks cut across the grain for a stew, or a 1 kg piece left whole for a pot roast. Freeze the rest raw.
  • Leave the silvery sinew in. It is collagen, and it thickens the sauce.
  • Brown the meat, then add onion, garlic, carrot and red wine, two thirds of the way up.
  • Lid on, oven at 150–170 °C (300–340 °F): 3–4 hours for large pieces, less for chunks.
  • Ready when a fork twists it apart. Shred it with two forks for ragù, or slice a whole piece thickly across the grain.

Shin: what people ask

Are morcillo and jarrete the same thing?

Yes. Both mean shin, and brazuelo is the front leg. More names are in our guide to beef cuts in Spanish.

Is 2.5 kg too much for a household?

Not if you own a freezer: three bags of about 800 g make three stews. If you would rather not cut meat, the diced stewing beef below comes in a 1 kg pack.

Will it do for a beef and ale pie?

Yes. Shin carries more connective tissue than ready-diced beef, so the gravy thickens on its own. Other large pieces are on the roasting joints page.

Goes well with

Smaller packs for the same kind of cooking, and short ribs.