This beef shin ragu is such a hearty winter dish. Ditch shop bought ultra processed stock cubes and make it with a super nourishing bone broth. Enjoy!
Ingredients:
1kg beef shin (with or without bone)
500ml of Asthi bone broth
1tbsp of beef tallow or olive oil
2 onions
3 carrots
4 celery sticks
4 garlic
3tbsp of tomator puree
400ml red wine
2 sprigs of rosemary
2 bay leaves
2 x 400g cans of chopped tomatoes
Serve with your choice of baked potato, pappardelle or just as it is.
Method:
Switch the oven at to 160 degrees. Add salt and pepper to the beef shin and fry off in a pan with beef tallow until golden brown. Remove the beef and add the vegetables to cook over a medium heat for 8-10mins. Stir in the tomato puree, add the wine, herbs, tinned tomatoes and broth. Bring to a simmer and then put into a oven proof dish into the oven for 2.5hrs. Stir and remove lid for 30mins. Roughly shred the beef and serve.