I had to cook this cut of meat. The great haunch staring at me was beef shin that had been chined so that a chunky section of its bone protruded proudly. It’s known as a Beef Hammer, for reasons that ...

Gabriel is in the Limousin, renowned for its famous French breed of Limousin beef. He meets the top chef of Limoges and his butcher who tell him why the beef is so good. Preheat the oven to 120 ˚C.

You won’t be chilled to the marrow while cooking this dish. Far from it; on a hot day (such as the 31℃ Saturday we enjoyed at the weekend) you’ll need a cold beer to cool you down while the wonderful ...

Beef shin is an excellent cut of meat for slow-cooking and this recipe from Matthew Evans showcases classic casserole flavours in carrot, celery, onion and red wine. Serve any excess sauce with pasta ...

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce. “Slow cooking is a dominant feature of northern Italian cuisine in the ...

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Comfort food, for me, transcends the simple joy of eating; it’s about the way it fills the home with mouthwatering aromas. There’s something special about slow-cooking throughout the afternoon, ...

Soft beef, big punches of umami, freshness and sweetness – this is a glorious dish Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer.