Beef Shin Ragu

Beef Shin Ragu

This slow cooked beef ragu is easy to make and absolutely fantastic. Perfect with a bottle of red wine for a quiet night in.


800g Beef Shin
1 chopped carrot
1 chopped onion
3 cloves of garlic
1 can of chopped tomatoes
Bay leaf
Red wine
Fresh pasta
Olive Oil



  1. Heat some olive oil in a pan and brown the beef shin on each side for a few minutes. Set aside in an oven proof casserole dish

  2. Pre-heat the oven to 140°C

  3. Add some more oil and a bit of butter to the pan. Add the carrot, onions and crushed garlic and cook until soft

  4. Add the chopped tomatoes, a bay leaf and a cup of red wine. Bring to bubble

  5. Transfer to the casserole dish and mix in with the beef

  6. Put the lid on and put it in the oven for 4 hours. Stir occasionally to keep the beef covered in the sauce

  7. Remove the lid and cook in the oven for 30 more minutes. Take out the dish and pull apart the beef with a fork

  8. Cook the fresh pasta and serve with the ragu on top. Add cheese and parsley to garnish


Prep Time: 20 minutes
Cooking Time: 4 hours 30 minutes