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@arrowplum
I found beef shin yesterday at the local butcher. I hurried home from work grabbing a few supplies and made an improvised boeuf bourguignon consisting of whatever I grabbed and what I had at home. I rendered some lardons a bit in a dutch oven and seared the beef shin on its sides. Then I took out the meat and put in onions, carrots, mushrooms, radishes, garlic, and a little tomato pulp, and cooked it down a bit. Then threw in some pepper corns and bay leaves and put the beef shin on top of it all. Then poured a bottle of wine in and plenty of salt and pepper. I put it in the oven at 160C and went out for a 4 hour bike ride (well, three hour bike ride and one hour at the pub). When I came home the house smelled rad and everything had cooked great.
I kind of suspect that I turned coq au vin into boeuf bourguignon but fuck it, it was good. I stuck the little bit of marrow on some bread which was nice as well.
I ate some of the leftovers today and, as expected, it was even better.
Beef shin, you know? It's a thing.