Friday, 18 May 2012

Beef Shin Ragu

Beef shin is one of my favourite cuts of meat, It's amazing in slow cooked stews and pasta sauces and I would choose it over stewing or braising steak every time as I think it has more flavour and falls apart a bit more easily. Here is really easy recipe for a ragu sauce to go with pasta which I think is great food for the weather were having, it's not cold but bloody rainy!
Although this is a very easy dish to prepare and cook you need a whole day to do it as it's takes around 4/5 hours to cook but is very very worth it.

800g Beef Shin cut into chunks
2 Large Carrot
2 Large celery sticks or several smaller ones
2 onions
3 cloves of garlic
A tin of good quality tomatoes
A handful of cherry tomatoes
A squidge of tomato puree
2 bay leaves
2/3 sage leaves
Freshly ground black pepper
1 bottle of half decent red
500ml of good beef/chicken stock
Parmesan/Pecerino to sprinkle on top

 Fry the beef in batches so it brown's and does not steam and then remove the it to a plate, and set aside.

Add the diced vegetables and herbs to the casserole dish 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 half cover it and simmer on the stove top for around 4/5 hours or you can put it in the oven if you prefer

When it's done serve with pasta, salad and a generous sprinkle of Parmesan


  1. Great idea. I've never seen beef shin here in the US capitol, but I've used various long-stewing cuts many times.

  2. oh i could do with a bowl of some of that right now! i bet it tastes amazing - must try making this.

  3. This is a lovely ragu. I've never tried beef shin but now would like to.
    Probably need to go to a real butcher shop as opposed to the supermarket meat department which sells "boxed" meats, meaning they don't butcher, just cut the big joints that come in boxes, of which have not seen beef shin.
    Thanks for this, I will look for shin when I visit a city.

  4. It was really good and worth the wait! I went to the local butchers to get the beef shin, it really does have the most amazingly melting texture and I can't recommend it enough!