Beef shin ragu recipe

December 6, 2023
beef skin ragu

This rich and deeply savoury beef shin ragu is the ultimate make-ahead feast. It freezes well and can be served with pasta or polenta.

Beef shin ragu

Serves: 8
Prep Time: 30 minutes Cooking Time: 4 hours 30 minutes

Ingredients

  • 20 g dried porcini mushrooms
  • 500 ml hot beef stock
  • 2 celery sticks, chopped
  • 2 small onions, chopped
  • 2 small carrots, chopped
  • 3 tbsp olive oil
  • 1.5 kg boneless beef shin, cut into large chunks
  • 150 g smoked pancetta, diced
  • 8 garlic cloves, crushed
  • 2 bay leaves
  • 1 sprig rosemary
  • 500 ml red wine
  • 2 × 400 g tins cherry tomatoes
  • 800 g dried pappardelle pasta
  • Parmesan, grated, to serve
  • For the gremolata:
  • 50 g parsley, finely chopped
  • 2–3 sprigs rosemary, finely chopped
  • Finely grated zest 1 of orange
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil

Instructions

1

Soak the mushrooms in the hot stock for 30 min. Strain, reserving the stock. Whizz the mushrooms, celery, onions and carrots in a food processor until fine.

2

Heat half the oil in a large casserole over a medium heat. Sear the beef in batches, until well browned. Set aside.

3

Add the pancetta to the pan and cook, stirring for 5 min until golden. Add the remaining oil and the vegetable mixture along with a large pinch of salt. Cook for 10 min until softened. Add the garlic, bay leaves and rosemary and cook for 1 min.

4

Pour in the wine and simmer rapidly for 5 min, then return the beef to the casserole, along with the tomatoes and reserved stock. Reduce the heat to low and cook, covered, for 3 hrs. Uncover and cook for a further 1 hr until the beef is very tender and the sauce is thick.

5

Cook the pasta according to the package instructions. Mix the gremolata ingredients together and season well.

6

Shred the beef into the sauce and toss through the pasta. Serve topped with the gremolata and plenty of Parmesan.

ALSO SEE: Beef Wellington

Beef Wellington

Recipe and feature image: Woman&Home

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