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
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
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.
Heat half the oil in a large casserole over a medium heat. Sear the beef in batches, until well browned. Set aside.
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.
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.
Cook the pasta according to the package instructions. Mix the gremolata ingredients together and season well.
Shred the beef into the sauce and toss through the pasta. Serve topped with the gremolata and plenty of Parmesan.
