Slow-Braised Beef Shin Ragu

Ingredients

• 1.2kg beef shin, cut into large pieces
• 2 onions, finely diced
• 3 carrots, finely diced
• 3 sticks celery, finely diced
• 4 garlic cloves, crushed
• 2 tbsp tomato purée
• 400ml red wine
• 400ml beef stock
• 400g tin chopped tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper
• Olive oil for frying

Method

1. 1

   Season the beef shin generously with salt and pepper.

2. 2

   Heat a generous glug of olive oil in a large, heavy-based casserole over high heat. Brown the beef in batches until deeply caramelised on all sides. Remove and set aside.

3. 3

   Reduce the heat to medium. Add the onion, carrot, and celery to the pan and cook for 10 minutes until softened.

4. 4

   Add the garlic and tomato purée, stir well, and cook for 2 minutes.

5. 5

   Pour in the red wine and let it bubble for 5 minutes, scraping up any browned bits from the base.

6. 6

   Return the beef to the pan. Add the stock, tomatoes, thyme, and bay leaves.

7. 7

   Bring to a simmer, cover, and cook over a very low heat for 2.5–3 hours until the beef is falling apart.

8. 8

   Remove the beef, shred it with two forks, and return to the sauce. Season to taste.

9. 9

   Serve over fresh pappardelle or creamy polenta, with plenty of Parmesan.