Beef shin ragu - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Beef shin ragu By You Magazine - May 3, 2018 As a cut, it’s one of the cheapest to buy, as it takes a while to cook, but if you have the patience, you’ll be rewarded with the most buttery, melt-in-your-mouth texture. Anchovies are often caught in shoals off the Cornish coast. Their tiny fillets break down when cooked, offering hidden umami back notes. They are the magic ingredient in this ragu. Susan Bell SERVES 4 450g trimmed beef shin 1 tbsp olive oil 40g butter, plus an extra knob of butter 2 carrots, grated 1 celery stick, finely chopped 2 onions, finely chopped 3 garlic cloves, crushed 2 bay leaves 3 anchovy fillets (fresh or tinned) 1 tbsp tomato purée 1 rosemary sprig 250ml red wine 500ml beef stock 400g pappardelle pasta sea salt and freshly ground black pepper shaved Parmesan, to serve FOR THE GREMOLATA zest and juice of 2 lemons 2 garlic cloves, chopped a large handful of flat-leaf parsley 1 tbsp olive oil 2 anchovy fillets (fresh or tinned) 1. Preheat the oven to 180°C (160°C fan oven) gas mark 4. Rub the beef shin with the olive oil and season it. Heat a flameproof casserole on the hob. Add the beef and cook for 3–4 minutes on each side, until browned. Lift out and put to one side. 2. Take off the heat and, while the pan is still warm, add the 40g butter and leave it to melt, then add the carrots, celery and onions. Put back over a low heat and cook gently for 5 minutes or until softened. Add the garlic and bay leaves, and cook for a further 5 minutes, stirring occasionally. Now add the anchovies and tomato purée. Stir in and cook for another 1 minute. 3. Add the rosemary sprig and the wine. Bring to the boil, then reduce to a simmer to cook off the alcohol and release the rosemary oil. Pour in the stock and carefully add the beef shin, pouring in the resting juices. Bring to the boil, then cover the casserole and cook in the oven for 3½ hours or until tender, reducing the temperature to 160°C (140°C fan oven) gas mark 3 after 1 hour. 4. When the ragu is nearly cooked, start making the gremolata. Put all the ingredients into a blender or food processor and season with pepper, then give it a couple of whizzes to roughly cut and blend together. Transfer to a bowl and set aside. 5. Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente. Drain and add the knob of butter. Once the beef shin is cooked, carefully lift it out. Discard the bay leaves and rosemary. 6. Using two forks, shred the succulent meat and return it to the sauce. Taste and adjust the seasoning. Serve spooned over the buttered pappardelle with the gremolata drizzled over and topped with a few shavings of Parmesan. Recipe from The Hidden Hut by Simon Stallard, HarperCollins, £20 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved