Rich Beef Shin Ragu with Red Wine is slow-cooked for maximum flavour. Upgrade your bolognese by serving this decadent yet simple to prepare dish with Pappardelle or creamy polenta.
Slow Cooked Beef Ragu
This Rich Beef Shin Ragu with Red Wine is one of my favourite dinners on a wintery weekend. It’s rich and indulgent, and feels a little bit fancy. And though it takes a bit longer to cook, the prep is very simple and most of the cook time is very hands off.
This Beef Ragu is also a great meal for entertaining, as you can do all the hard work well in advance. And you can easily feed a crowd – one batch will sauce a standard 500g bag of pasta to feed 6 people.
Cooking with Beef Shin
Beef Shin tends to be one of those ‘cheap’ cuts of meat which people avoid because they assume it will be tough and gristly. But if you know the right way to cook it, beef shin can be used to make some really delicious and flavourful dishes.
Beef shin, sometimes called beef shank, is from the front leg of the cow. It’s a tough meat, thanks to all the connective tissues as it is a muscly, well-used area. But cooking the beef shin low and slow helps to break down these fibres. This cooking method creates a beautiful, unctuous and gelatinous sauce, brimming with flavour.
How to Serve Rich Beef Shin Ragu
I love this dish best when it’s wrapped around some al dente pappardelle pasta and dusted with parmesan. It can also be served over some creamy polenta, or as more of a stew with steamed greens and potato or crusty bread. Basically, all you need is a good carb to help soak up that lovely sauce.
If you don’t consume alcohol then substitute the wine for some extra beef stock – you will lose a little bit of richness but it will still be delicious.
Yes! This dish freezes really well – portion it out to reusable food-safe tubs or bags to freeze. Defrost overnight in the fridge and reheat on the hob or microwave – add a splash of water to loosen the sauce (pasta water works best if that’s what you’re serving it with).
Absolutely – if you are stocking up the freezer or feeding a big crowd, this recipe can be easily doubled.
This recipe will easily sauce 500g grams of pasta to serve approx 6 people. If you are serving as a stew then it will yield 4-6 servings.
Yes – store covered in the fridge for up to 2 days, or freeze as above. Reheat on the hob or microwave and add a dash of water (or pasta water).
Yes – instead of putting in the oven, transfer everything to your slow cooker at this point and cook on high for 4-5 hours or low for 6-8 hours.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for another Fuss Free Entertaining Recipe? Try one of these:
- Sausage and Mushroom Pasta with Rocket
- Simple Beef Shin and Ale Stew
- Slow Cooked Beef and Mushroom Ragu
- Easy Peach Melba Sundae with Rose Wine
- Easy No-Bake Lemon & Raspberry Tart
Rich Beef Shin Ragu with Red Wine
- Dutch Oven or Deep Oven Safe Frying Pan with a Lid
- 400 grams Beef Shin, cut into small chunks
- 1 White Onion, finely Diced
- 2 Carrots, Finely Diced
- 2 Celery Ribs, Finely Diced
- 2 Garlic Cloves, Finely Diced
- 2 Sprigs Fresh Rosemary, Leaves Removed and Finely Chopped Or 1 tsp Dried
- 500 ml Beef Stock From one stock Cube
- 400 grams Tin of Chopped Tomatoes
- 2 tbsp Tomato Puree
- 150 ml Red Wine I like to use Shiraz but whatever you prefer to drink will work.
- Salt and Pepper
- 2 tbsp Olive Oil
- Preheat your oven to 160°c/fan 140/Gas 3/325°f
- Heat a tablespoon of olive oil in a Dutch Oven or Deep Oven-Safe Frying Pan with a Lid over medium heat.
- Season the beef generously with salt and pepper and add to the pan. Brown the beef all over (about 5 minutes) then remove from the pan with a slotted spoon and set aside.
- Add another tablespoon of oil to the pan and add the finely diced onion, carrots and celery. Cook for about 4-5 minutes until beginning to soften, then add a dash of salt and pepper and the garlic and rosemary.
- Cook for 2 minutes until the garlic becomes fragrant, then pour over the wine. Stir well and simmer for 5 minutes.
- Stir in the tomato puree, then add the beef back into the pan and pour over the beef stock.
- Stir everything together well then pop the lid on and transfer to the oven. Cook for 3.5 to 4 hours, giving it a good stir every hour or so. Add a splash of water if you feel the sauce is beginning to dry out.
- Use the back of a wooden spoon to mash up any chunks of beef that haven't fallen apart. Give it a taste and add a pinch of salt and/or pepper if desired then stir in some freshly cooked pasta or serve over polenta or mashed potato.
- Garnish with a sprinkle of parmesan to serve and enjoy!