Shin of Beef (1.00 kg)

Recipes

Classic Beef Shin Ragu with Pasta

Shin of beef is a tough but flavorful cut that becomes tender and succulent when cooked slowly. This classic beef shin ragu is perfect for a comforting pasta dinner. The slow cooking breaks down the connective tissue, creating a rich, hearty sauce that clings beautifully to pasta. Serve it over tagliatelle or pappardelle for a traditional Italian feel. For sides, a simple green salad and garlic bread make great companions.

Ingredients:

• 800 g shin of beef, trimmed and cut into chunks

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 2 x 400 g cans chopped tomatoes

• 150 ml red wine (optional)

• 200 ml beef stock

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

• 400 g pasta (tagliatelle or pappardelle)

• Freshly grated Parmesan, to serve

Instructions:

1. Heat olive oil in a large heavy-based pot over medium heat. Brown the beef chunks on all sides, about 5-7 minutes. Remove and set aside.

2. Add onion, garlic, carrots, and celery to the pot. Cook gently for 5-7 minutes until softened.

3. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.

4. Return the beef to the pot, then add chopped tomatoes, red wine, and beef stock. Sprinkle in oregano, basil, salt, and pepper.

5. Bring to a simmer, then reduce heat to low and cover. Let it cook gently for 3-4 hours, stirring occasionally, until the beef is tender and the sauce thickens.

6. About 15 minutes before serving, cook the pasta according to package instructions until al dente. Drain.

7. Serve the ragu over pasta, topped with freshly grated Parmesan.

Seasoning & Serving:

Adjust salt and pepper before serving. Add fresh basil or parsley if desired. Pair with a crisp green salad dressed with olive oil and lemon, and garlic bread for a complete meal.