Beef shin ragu is the ultimate cosy dinner party dish
fromdelish.comwww.delish.com/uk/cooking/recipes/a43363906/beef-shin-ragu?HearstNode=BE75AAEB8BF08D833B77249CCAF77B9CC947C630C9351D6B17058C835E976553
Beef shin ragu is the perfect accompaniment to thick sheets of pappardelle. Made with slow-cooked beef shin and plenty of red wine, it's the best winter warmer.
Ingredients
Instructions
Pre-heat oven to 180ºC (160ºC fan). Season beef shin with salt and pepper and lightly dust with flour.
In a large, heavy-bottomed casserole dish over medium heat, add 1 tablespoon of oil. Brown the beef, until caramelised. Remove and set aside. Wipe out the pan to remove most of the oil (leaving some).
Add onions, carrots, celery and garlic and cook over medium heat for 8-10 minutes. Stir in the tomato puree, then add the beef stock, red wine, herbs and chopped tomatoes and bring to a boil.
Add the beef back to the pan and reduce to a simmer. Add a lid, and place in the oven for 2 ½ hours. Remove lid, stir and leave to cook for a further 30 minutes to reduce the liquid.
Carefully remove the beef and shred. Reduce the sauce a little further until needed, and season to taste. Add shredded beef back to the sauce and mix well.
Serve with papardelle and plenty of Parmesan.
