Make it Scotch

Rebecca Cooks’ Scotch Beef shin ragu

  • Prep 5 mins
  • Cook 15 mins
  • Serve 3-4 people

Ingredients

Cooking Method

Instructions

  • 1
    Season the beef shins with salt and pepper. Heat 1 tsp olive oil in a heavy based pot.
  • 2
    Add shins to a very hot pan and brown them well on both sides. Once browned on all sides, remove from the pan and set aside.
  • 3
    Add a little more olive oil to the same pan before beginning to sweat off the shallots. When starting to soften, add the garlic, celery and carrots.
  • 4
    Deglaze the pan with the red wine and add the rosemary and thyme to the vegetable mix.
  • 5
    When the vegetables are tender, add the tomato puree and cook this off for around 15 minutes before adding the tinned tomatoes and beef stock.
  • 6
    At this point, return the shins to the pot and taste for seasoning. Put the lid on the pot and simmer gently for half an hour before transporting to a slow cooker and cooking on low for 4 hours or until the meat is tender and falling apart.
  • 7
    Serve piping hot on a bed of pappardelle or parmesan mash with plenty grated parmesan and finely chopped parsley.
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