Beef Shin Ragu

Beef Shin Ragu

Serves 4


  • 500g Beef shin
  • 2 Carrots, finely chopped
  • 1 Onion, finely chopped
  • 3 Garlic cloves, minced
  • 2tbsp Tomato puree
  • 300ml Beef stock
  • 100ml Red wine
  • 1 Tin of chopped tomatoes
  • 1tsp Thyme (fresh or dried)
  • Olive oil
  • Sea salt & pepper
  • Fresh basil


Add a good glug of olive oil into a deep pot suitable for hob and oven. Put on a high heat and place your beef shin in there. Add a good pinch of sea salt and pepper to taste. Once the beef has a good colour on it, add your onions, carrots, garlic and tomato puree. Stir until everything begins to caramelise, then add your stock, tinned toms, wine and thyme.

Preheat oven to 150.

Once it's come to a simmer, pop the lid on and remove from the heat then place in the oven for a minimum of 4 hours, maximum of 6 hours.

Remove from the oven and taste, add more salt and pepper if you wish or a little bit of honey or sugar if you like it a little sweeter.

If it looks a little thin, place back on the hob without the lid and simmer to reduce.

Serve with your favourite pasta and some fresh basil. Buon appetito!