I started cooking with other cuts of meat like this when we opened Marlow & Daughters butcher shop in an effort to become more knowledgeable about how to use them at home. These cuts of meat are really exceptional; they may take a little coaxing but have great flavor and nutritional value and provide the opportunity to taste beef in a way that isn’t just about a steak or a hamburger. I like serving meat in this way, as a small flavor-building element rather than a big hunk on a plate. It’s also economical — a little goes a long way.

Beef shin in particular gives a great beefy essence to this soup. Be patient and leave yourself plenty of time to make this soup — the beef shank will take many hours to cook.