ingoodtaste_
Pasta Recipes Follow @ingoodtaste_

Beef Shin Ragu

⏰
time 6hrs+
🍽
serves 4
🏅
difficulty Medium

A rich and delicious beef shin ragu recipe, best served with some nice pasta and piled of parmesan. It does say it takes 6hours but you're really not cooking for that long, so this is a perfect one for slow sundays, pop it on around lunch and you've got a 10/10 dinner 6 hours later.

Tips

  • Using bone-in shin will make for a much tastier dish and should be available at a butchers.
  • Parmesan rind has so much flavour and almost always ends up in the bin. By adding to a sauce it softens, releases flavour and then you can eat it after, we occasionally dice it after and mix through a dish but just had it as a snack whilst the pasta was cooking here.
  • You can use whatever pasta you fancy, but a long thick shape like
  • Pappardelle or tagliatelle would work nicely.
  • We use jelly stock cubes because it is easy and they are nice, of course, if you are feeling fancy, you could use your own liquid stock, you just won't need as much (if any) additional water.
  • This is a big quantity, but it only gets better the longer it stays in the fridge (within reason 👀) so dont worry about having a lot left over.
  • If you dont fancy leftovers, leave the beef in larger chunks, serve some through a small portion of pasta and then enjoy the beef in the sauce as a main.

    • 🛒Ingredients

  • 1kg of beef shin (on the bone)
  • 1 tin of plum tomatoes
  • 2 medium carrots (diced)
  • 2 medium white onion (diced)
  • 2 sticks of celery (diced)
  • Half a bottle of red wine
  • Dried oregano
  • Half a tube of tomato puree
  • 4 cloves of garlic (grated)
  • Beef jelly stock
  • Parmesan rind
  • Olive oil
  • Basil
  • Parmesan

    • 📖Method

  • Pre-heat your oven to 110c degrees.
  • Take your beef out of the fridge and wait for it to come to room temperature. Rub in olive oil and salt and then add to a pan on a medium-high heat. Leave to brown off for 5 minutes, then flip and brown the other side. If it's a thick-cut, also make sure to seal and brown on the side.
  • Remove the beef and reduce the pan heat to a medium-low.
  • Add diced onion and soften for around 10 - 15 minutes.
  • Add your garlic and mix through for a couple minutes.
  • Add the carrots & celery, if it looks a little dry at this point add a splash of olive oil. Leave everything to soften for around 5 minutes.
  • Add half a tube of tomato puree, fry off for a minute then add 2tsp of dried oregano.
  • Turn up the pan to a medium-high heat and add your red wine, reduce the wine by roughly a half. Once reduced, add a beef jelly stock cube. Once dissolved add the tinned tomato.
  • Bring the temperature down to a medium heat and stir everything together. If using it, add in your parmesan rind, along with the beef and enough water to make sure the beef is submerged.
  • Stick a lid on and leave in the oven on a low heat for the next 6(ish) hours.
  • After 6 hours, check on the dish, you may need to poke out the bone marrow and stir through. Remove the bones and the parmesan rind. You can eat the rind, it's nice.
  • Push the meat with a spoon to break it into smaller chunks, you can break it down fully if you wanted, we like it chunky.
  • If your sauce is still a bit thin at this point, put it back in the oven on 130degrees with the lid off.
  • Serve with pasta, topped with fresh basil, black pepper & a good grating of parmesan

    • More Recipes

    Cull Yaw Ragu

    Using our favourite ingredient, this cull yaw ragu is beautifully rich and just absolutely delicious.

    Genovese Sauce

    A tomato-less italian sauce, made with alot (like A LOT) of onions, and beef. Super rich and not like any pasta sauce you've had before. Dont be put off by the time, most of that it's just sat in the oven.

    Bolognese

    The only bolognese recipe you're going to need.