Beef Shin Ragù
The ragù is served over pasta, though polenta is another worthy accompaniment.
Boneless beef shin
Good quality peeled tomatoes
Maldon sea salt
(paccheri or pappardelle are recommended)
Cut the shin into approx. 1.5 inch cubes.
In a heavy bottomed pan, heat olive oil until just about smoking, and colour the meat, in batches if necessary.
Turn the heat down and pour in the wine, scraping the bottom of the pan with a wooden spoon.
Once the wine has reduced, add the tomatoes and basil leaves, and a good pinch of Maldon sea salt. Bring to the boil, and then cover and cook as slowly as possible on the hob, or in a low oven (110C).
Cook until the meat is tender.
Serve with your favourite pasta, and lots of grated parmesan.
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Recipe by The London Economic, thelondoneconomic.com