Beef Shin Ragu
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.
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
Half a tube of tomato puree
4 cloves of garlic (grated)
Beef jelly stock
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