I have come to love (and I mean, REALLY love) Beef shin this Winter. The cut of meat that is usually used for soup (sop bene) in South Africa has become my absolute favourite thing to cook with. The Italians (of course) are one ahead of me here because they use shin (although Veal mostly) for Osso Bucco, another one of my Winter favourites. I have been experimenting with beef shin almost every week this Winter and I’ve realised that, when it’s cooked and literally falling apart, it tastes an awful lot like oxtail which up until now, was the only stewing beef I ever liked cooking with. Unfortunately, the…