Truly Yummy Beef Shin Ragù
Gluten free and dairy free beef shin ragù. Recommended ingredients Mutti chopped tomatoes, Knorr beef stock pot, Mutti tomato paste, Belazu Early Harvest extra virgin olive oil, beef shin, onion, carrots, celery, garlic, red wine, fresh rosemary, fresh bay leaves, salt and pepper.
Equipment
- 1 Casserole dish and lid
Ingredients
- 500 grams Beef shin cut in two thick slices
- 2 tbsp olive oil recommended Belazu Early Harvest extra virgin olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks of celery, finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp tomato purée recommended Mutti tomato paste
- 200 ml red wine
- 2 spigs of fresh rosemary
- 2 fresh bay leaves
- 2 400g cans of chopped tomatoes recommended Mutti chopped tomatoes
- 300 ml beef stock recommended Knorr beef stock pot mixed with 300ml hot water
Instructions
- Heat the oven to 150℃ and season the beef shin all over with salt and pepper.
- Heat 1 tablespoon of olive oil in the casserole pan and fry the beef shin slices until brown on both sides. Remove from the pan and set aside.
- Add another tablespoon of olive oil to the pan and fry the chopped onions, carrots, celery and garlic on a low heat until soft. I prefer to cover the pan and if the vegetables start to catch add a little water rather than more oil.
- Once the vegetables have softened, stir in the tomato purée, add the wine, herbs, tomatoes and beef stock.
- Return the beef shin to the pan making sure it's nestled into the sauce, then cover and place in the oven. Cook for 2 hours 30 minutes on low.
- Once the cooking time is up, check that the beef shin is tender and falling apart. Remove it from the pan and use two forks to roughly shred the meat, discarding any pieces of fat so you're left with just the tender, juicy beef.
- Place the shredded meat back into the sauce, season, stir through and place back in the oven for another 30 minutes or until the sauce has thickened.
- Serve by mixing the ragu with your favourite cooked pasta. Yum!
Notes
Serve straight away or chill over night. It tastes even better if made a day ahead. A great get ahead dinner party dish.
Freezes well too!