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Beef shin is one of the less expensive beef cuts. But, being on the bone, it is strong on beefy flavour. Ask your butcher to cut you some thick slices, right through the bone. Then light a fire.

To make the gremolata, finely chop the parsley and the garlic. Peel the zest of half the blood orange and half the lemon. Remove the white pith by scraping with a knife then very finely dice and mix ...

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Beef shin is one of my favorite cuts to use for pulled beef, I absolutely put it up there with brisket, beef cheeks, chuck and oyster blade, plus it looks really cool on the bone.