Shin of Beef Ragu

Serves 6

1kg of shin of beef – cut into large chunks (1.5 inch)

1 bottle of a big, hearty red wine

8 tomatoes, skinned and chopped

1 stick of celery, chopped

3 onions, chopped

One large home-made bouquet garni – any herbs but include thyme and parsley at least

75g plain flour

Olive Oil

Parsley

Pre-heat the oven to 150/300/gas 2. Gently cook the celery and onion with a little olive oil until soft in a big ovenproof pot for 8-10 minutes. Brown the meat and add to the pot as you go. Sprinkle in 75g plain flour and stir well to mix the meat and veg up. Add the tomatoes, the red wine and the bouquet garni. Bring to a gentle boil and move to the pre-heated oven. Leave for as long as you can – but at least 3 hours, preferably more like 5. Give it a good stir every now and again.

You can then remove from the oven, allow to cool and re-heat later or finish on the hob now. Either way, use a big spoon to break up the meat a bit and add a handful of finely chopped parsley.

To finish, add a lot of pecorino, salt and pepper to taste. Serve with gnocchi (see previous post) or other suitable carbs.

Ready - during service

Plating up...extra Pecorino

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