Diced shin or stewing steak is something that often dons an English table. One of those cuts of meat your granny would have cooked - and doesn't everyone remember a signature dish that our grannies would make. As part of a stew or pie, meat from the shin is perfection, having enormous amounts of flavour, and plenty of fat - the good stuff that makes the dish buttery rich.

At The Organic Butchery we believe wholeheartedly in the head to hoof philosophy. Embracing all that is great about muscle by muscle butchery - taking each seam by seam and helping you use them wisely, and widely different, in your own kitchen at home. Cutting things on the bone we have found, is something of a lost art in this millennium. So, we are turning those clocks back and helping you all embrace cooking meat on the bone, from our organic chicken thighs - left on the bone - to our shin - left on the bone.

Osso Buco loosely translates as 'bones with holes' but it's the fact they aren’t hollow that makes 'shin on the bone' so wonderful. The delicious marrow nestled within the cylindrical blanket of meat is a complete game-changer in the kitchen. Once you have enjoyed its smooth texture and rich flavour, you'll be adding it to everything. Here's a tip we learnt from a cookery class at River Cottage - scoop a little bone marrow out and keep it to one side, cook your osso buco following your recipe of choice and pair it with a stunning risotto - made so by adding a teaspoon or so of bone marrow at the very last minute - your risotto with become so silky and shiny.