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Slow Cooked Beef Shin Ragu

Name: Slow Cooked Beef Shin Ragu
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Ingredients: 500 g Beef shin; 2 Carrots; 1 White onion; 2 Celery stalks; 4 Garlic cloves; 1 bunch Fresh thyme; 1 Parmesan rind; 2 Bay leaves; 2 tbsp Tomato paste; 100 ml Red wine; 350 ml Beef stock; 400 g Chopped tomatoes; 1/2 tsp Sugar; 1 tsp Balsamic glaze; 400 g Tagliatelle or pappardelle; Parmesan; Fresh parsley

One of those recipes that requires so little effort - just a little forethought, as it needs time in the oven. It keeps getting better with time and freezes beautifully: defrost and toss with hot buttery pasta when you're ready.

Cook

3h

Ingredients

Method

Turn cooking mode on

Step 1

Pat the beef shin dry and season generously with salt. If possible, leave uncovered in the fridge overnight to dry brine. If not, move straight to searing.

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For

4

M

I

500

g

Beef shin

2

Carrots, large, peeled and diced

1

White onion, diced

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Notes

Freezing
Once cooled, portion into airtight containers with some sauce and freeze for up to 3 months. Defrost overnight in the fridge before reheating gently.

Make ahead
The flavour often improves after a night or two in the fridge. Cook fully, cool, refrigerate, then skim any solidified fat before reheating.

Wine
No wine? Add 100ml more beef stock with a tablespoon of balsamic vinegar for acidity, adjusting at the end to taste.

Thyme
Swap for rosemary or fresh oregano.

Other cuts
Beef shin is my preference, but ox cheek or beef short ribs work too.

Leftovers
Keep airtight in the fridge for 3-4 days. Reheat gently on the stove (covered), adding a splash of stock or water if it has thickened.

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Slow Cooked Beef Shin Ragu

One of those recipes that requires so little effort - just a little forethought, as it needs time in the oven. It keeps getting better with time and freezes beautifully: defrost and toss with hot buttery pasta when you're ready.

Cook

3h

Ingredients

Method

Turn cooking mode on

Step 1

Pat the beef shin dry and season generously with salt. If possible, leave uncovered in the fridge overnight to dry brine. If not, move straight to searing.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

500

g

Beef shin

2

Carrots, large, peeled and diced

1

White onion, diced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.