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GRID IRON GOURMET / THE KITCHEN

Beef Shin Ragu – Batch Cook

This Rich Beef Shin Ragu is a slow-cooked, deeply flavoured sauce perfect for batch cooking. Tender beef shin is braised in red wine, tomatoes, and aromatic herbs until it falls apart, creating a luxurious, hearty dish. Serve over pasta, polenta, or gnocchi for a comforting meal, or freeze portions for easy dinners.

INGREDIENTS

For the ragu:

  • 2kg beef shin, cut into large chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 3 carrots, finely diced
  • 3 celery sticks, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato purée
  • 2 x 400g tins of chopped tomatoes
  • 500ml red wine
  • 500ml beef stock
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (optional, for depth)
  • Salt and black pepper, to taste

To finish (optional but recommended):

  • 100ml whole milk or double cream (for richness)
  • Fresh parsley, chopped
  • Parmesan, for serving
METHOD

Method

  • Heat 2 tbsp of the olive oil in a large, heavy-based pan or casserole dish over medium-high heat.
  • Season the beef shin with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
  • Lower the heat and add the remaining 1 tbsp of olive oil. Add the onions, carrots, and celery. Cook gently for about 10 minutes until softened.
  • Stir in the garlic and cook for another minute, then add the tomato purée and cook for 2 minutes.
  • Pour in the red wine, scraping the bottom of the pan to deglaze. Let it simmer for 5 minutes until reduced.
  • Add the chopped tomatoes, beef stock, bay leaves, oregano, thyme, and smoked paprika. Stir well.
  • Return the beef to the pot, ensuring it is submerged in the liquid. Bring to a gentle simmer.
  • Cover and cook on low heat for 4–5 hours, stirring occasionally, until the meat is tender and falling apart. Alternatively, cook in the oven at 150°C (130°C fan) for 4 hours or use a slow cooker on low for 6–8 hours.
  • Once the beef is soft, shred it with forks, discarding any tough bits or sinew. Stir in the milk or cream for extra silkiness.
  • Simmer uncovered for another 15 minutes to thicken if needed. Adjust seasoning to taste.

 

Multicooker Method

  • Sear the beef: Set the multicooker to ‘Sear/Sauté’ (medium-high heat). Add 2 tbsp olive oil and brown the beef shin in batches, ensuring a deep colour on all sides. Remove and set aside.
  • Cook the base: Lower the heat, add the remaining 1 tbsp olive oil, then sauté the onions, carrots, and celery for about 5 minutes until softened. Stir in the garlic and cook for another minute.
  • Deglaze: Stir in the tomato purée and cook for 1–2 minutes before pouring in the red wine. Scrape the bottom to deglaze and let it reduce for 5 minutes.
  • Pressure cook: Add the chopped tomatoes, beef stock, bay leaves, oregano, thyme, smoked paprika, and the browned beef shin. Stir well. Close the lid, seal the vent, and set to ‘Pressure Cook’ on HIGH for 45 minutes.
  • Natural release: Once the time is up, allow a natural pressure release for 15 minutes, then carefully release any remaining steam.
  • Shred & finish: Open the lid, remove the beef, and shred it using two forks. Return the meat to the pot, stir in the milk or cream, and set to ‘Sear/Sauté’ on LOW for 5–10 minutes to thicken if needed.
  • Taste & serve: Adjust seasoning and serve with your choice of pasta, gnocchi, or polenta.

Sides

  • Creamy Mashed Potatoes – Buttery and smooth, perfect for soaking up the rich sauce.
  • Soft Polenta – A traditional Italian choice that balances the richness of the ragu.
  • Garlic Bread or Focaccia – Ideal for mopping up every last bit of sauce.
  • Grilled or Roasted Vegetables – Courgettes, aubergines, or peppers bring a lovely contrast.
  • Steamed Green Beans – A simple, fresh side to cut through the richness.
  • Wilted Greens – Spinach, kale, or cavolo nero sautéed with garlic for an earthy touch.

Matches

Pasta Choices

  • Pappardelle or Tagliatelle – Their wide, ribbon-like shape holds onto the sauce beautifully.
  • Rigatoni or Paccheri – Their hollow centres fill with ragu for a satisfying bite.
  • Gnocchi – Soft, pillowy bites that work perfectly with slow-cooked beef.

Cheese & Garnishes

  • Parmesan or Pecorino Romano – Adds a salty, umami kick.
  • Fresh Herbs – Parsley or basil for brightness.
  • Chilli Flakes – A slight heat boost for those who enjoy spice.

Hot Tips

  • For extra richness, add a Parmesan rind to the sauce while simmering.
  • If the sauce is too thick, loosen it with a splash of pasta water before serving.
  • Let the ragu cool completely before freezing in portions for up to 3 months.

Print recipe

Pairings

Wine Pairings

  • Chianti Classico – A classic choice with bright acidity that cuts through the richness.
  • Barolo or Barbaresco – Bold Italian reds with deep tannins and earthy notes, perfect for slow-cooked beef.
  • Malbec – A full-bodied wine with dark fruit flavours and a smooth finish.
  • Zinfandel – Rich and fruity with hints of spice that work well with the sauce.
  • Syrah/Shiraz – Peppery and robust, a great match for the meaty depth of ragu.

Beer Pairings

  • Porter or Stout – The roasted malt flavours complement the richness of the dish.
  • Amber Ale – A balanced choice with mild bitterness and caramel notes.
  • Belgian Dubbel – Dark fruit and spice notes enhance the tomato and herb flavours.

Non-Alcoholic Pairings

  • Blackcurrant Cordial – The tartness pairs well with the acidity of the tomatoes.
  • Rich Tomato Mocktail – A non-alcoholic take on a Bloody Mary with Worcestershire sauce, lemon, and spices.
  • Spiced Hibiscus Tea – Floral, slightly tart, and works well with slow-cooked dishes.
  • Sparkling Water with Lemon – A simple and refreshing contrast to the richness.

Shop for Ingredients

Native breed beef shin for long slow cooking

Native Breed Beef Shin

Native Breed Beef Shin – 1kg

Richly flavoured beef from the lower leg, ideal for long, slow cooking.

Boneless – 1kg – £19.00: Ideal for cutting into pieces for stews, casseroles, pies and slow-cooked ragu. Connective tissue softens into a rich, gelatinous sauce.

Bone-In – 1kg – £16.50: Suited to long, gentle braises, where the bone and marrow can enrich cooking juices. The meat becomes tender enough to pull apart after sufficient cooking.

Both preparations generally serve four, depending on the dish.

Price range: £16.50 through £19.00

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