Beef Shin Ragu

A deeply rich Italian-style ragu using cheap beef shin. One of those dishes that tastes like it took all day — because it did.

Ingredients

• 600g beef shin, cut into large chunks
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 400g tin chopped tomatoes
• 150ml red wine
• 2 tbsp tomato puree
• 1 beef stock cube dissolved in 100ml water
• 1 tsp dried oregano
• 2 bay leaves
• Pinch of sugar
• Salt and pepper

Method

1. If possible, brown the beef shin in a hot pan on all sides. This step adds loads of flavour.
2. Place the onion, garlic, carrots, and celery in the slow cooker.
3. Sit the beef shin on top.
4. Add the tinned tomatoes, red wine, tomato puree, stock, oregano, bay leaves, and sugar.
5. Cook on Low for 8-10 hours until the shin falls apart.
6. Remove the bay leaves. Shred the beef with two forks and stir back through the sauce.
7. Serve with pappardelle or rigatoni and plenty of Parmesan.

Tips

Beef shin is one of the cheapest cuts and it’s absolutely made for slow cooking. The connective tissue breaks down into the richest, most gelatinous sauce.