Beef Shin Ragu

Beef Ragu with Pasta pappardelle


  1. Cut beef shin into chunks and season with salt and pepper.
  2. Heat oil in a large pot (eg casserole dish) over medium-high heat.
  3. Brown the beef in batches, then remove from the pot and set aside.
  4. In the same pot, sauté the onions & garlic (you can also add finely diced celery & carrots if you want to) and cook on low heat until softened (about 10 mins).
  5. Add tomatoes to the pot, breaking them up with your hands as you add.
  6. Return the beef to the pot and add the tomato puree, red wine, beef stock and thyme.
  7. Give everything a good stir and bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender. If you prefer, cook in a low oven or, if you want to use a slow cooker, reduce stock to 100ml and cook on low for 8 hours.
  8. Serve over pasta and sprinkle with grated parmesan, if liked.
Preparation Time: 20 mins
Cooking Time: 180 mins


2 lb (900g) beef shin, cut into chunks
Salt and pepper
2 tablespoons of oil (non-virgin olive oil or sunflower)
1 large onion, halved and sliced
2 cloves of garlic, minced
1 400g can of plum tomatoes
Tablespoon tomato puree
300ml good red wine
250ml beef stock (good cube is fine)
1 teaspoon of thyme leaves, chopped
pasta for serving

One Comment

  1. Janice Pye

    Sounds lovely

Leave a Reply

Your email address will not be published. Required fields are marked *