Beef Shin Ragu
Beef Shin Ragu



  • Seasoned flour for dusting
  • 1.5 beef shin, cut into large chunks
  • Olive oil
  • 2 chopped onions
  • 3 diced carrots
  • 3 diced celery stalks
  • 6 sliced garlic cloves
  • 1 tbsp chopped rosemary
  • 1 star anise
  • 1 bottle of red wine
  • 250ml passata
  • 1 litre of beef stock
  • Polenta and parmesan, to serve
  • Preheat the oven to 160C. Dust the beef in seasoned flour and brown all over in the oil, then place in an ovenproof casserole dish. Toss the onion, celery, garlic and carrot in the frying pan, season well and cook for 10 mins to soften. Stir in the rosemary and star anise, cook for 4 mins and then deglaze the pan with a splash of the wine. Tip everything into the casserole with the beef.
  • Pour the passata into the casserole with the remaining wine, then cover with foil and seal with the lid. Transfer to the oven and cook for 3.5 hours, then stir well and serve with polenta.
4 hrs
8 serving

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