Beef Shin Ragu

Serves 6

  • 1.5 kg (3lb 5 oz) beef shin, thickly sliced into steaks (bone-in, if possible)
  • 2 carrots, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 5 black peppercorns
  • Bouquet garni (sprig of thyme, sprig of rosemary, 2 bay leaves, 2 sage leaves)
  • 2 large glasses of medium-bodied French or Italian red wine
  • 500ml good quality beef or chicken stock
  • 400g tin of chopped tomatoes
  • ½ tsp grated nutmeg, and a generous handful of grated Parmesan, to serve
  • 2 tbsp light olive oil

For the Gremolate

  • 1 handful of flatleaf parsley
  • grated zest of 1 unwaxed lemon, finely chopped
  • garlic clove, peeled and finely chopped

Mix together all the gremolate ingredients.

Pre-heat your oven to 130°C / Gas ½. Add the olive oil to a large heavy casserole dish and warm over a medium heat. Season the meat and fry it in batches (you want it to brown and caramelise, not steam). Remove the meat to a plate, and set aside. Add the vegetables, peppercorns, and herbs to the casserole dish.

Turn down the heat, and sweat them gently for 10-15 minutes until soft but not coloured. Return the meat to the pan and add the wine, stock and tomatoes. Bring to a simmer then cover and cook in the oven for 4-5 hours (the longer the better). Check it every hour or so, to make sure it’s not drying out. If it is, add a little water.

Remove the meat from the sauce and tear it apart with a fork and spoon (it should yield wilfully). If you’d like a gooier sauce, reduce it on the hob before returning the shredded meat to the dish.

Remove the bouquet garni and season to taste. Serve with a robust pasta, such as rigatoni or pappardelle, or gnocchi, and sprinkle with the gremolata, some Parmesan, and a touch of grated nutmeg.

[box type="info"] Shove any leftover meat into a salad wrap with avocado, cucumber and sour cream (for the hot heads, add a dollop of jamaican hot sauce); mix it with mashed potato and fry (for the gluttons, put a fried egg on top); turn it into a quesadilla filling with melted cheese and pickles. Or, simply spoon it on top of a steaming baked potato.[/box]

4 CommentsLeave a Comment

  • Reply


    4 months ago

    Thanks for another great recipe Laura!

  • Reply

    RN Chef

    4 months ago

    Yum! Thats a nice recipe, we all can’t wait to eat it. keep up the great work.

  • Reply


    4 months ago

    Loved the recipe…and love the site!

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