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PREP 45 minutes
TOTAL 4 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

For the ragu
  • 1 kg Boneless Beef Shin (Diced into 2cm cubes)
  • 2 Large Carrots (Diced)
  • 1 Large Brown Onion (Finely Diced)
  • 2 Sticks of Celery (Trimmed, washed and diced)
  • 4 Cloves Garlic (Finely sliced)
  • 250 ml Red Wine
  • 800 g Chopped Tomatoes (Tinned/Fresh)
  • 2 tbsps Tomato Puree
  • 2 tbsps Sugar
  • 500 ml Beef Stock
  • 2 Beef Marrow Bones
  • 2 Large Stems of Rosemary
  • 4 Sprigs of Fresh Thyme
  • 2 Bay leaves
  • 3 tbsps Fresh/Dried Oregano
  • Olive Oil
  • Salt and Pepper to taste
Extra Bits
  • 800 g Of your favourite pasta
  • 150 g Goats Cheese (Crumbled)
  • 150 g Pistachios (Shelled and crushed)
Beef Shin & Bone Marrow Ragu, with Goats Cheese & Pistachios

Beef Shin & Bone Marrow Ragu, with Goats Cheese & Pistachios

Not one to be rushed, but well worth the wait...

Ragu time...

  1. Preheat your oven to 190℃
  2. In a roasting tin add the marrow bones and drizzle lightly in olive oil.
  3. Add to the oven for 20 minutes, then remove and set aside.
  4. Season the diced beef shin with plenty of salt and pepper.
  5. In a large pot, heat on high a good glug of olive oil until lightly smoking.
  6. Add the beef shin ensuring that you don't over crowd the pan. Do in batches if needed.
  7. Evenly brown off all sides of the meat and then set aside.
  8. Using the same pot, add a touch more oil and add to a medium high heat.
  9. Add the onion and carrot to the pot stirring often until the onion starts to soften.
  10. Add the celery and cook for another 4-5 minutes stirring often.
  11. Add the garlic and cook for 1-2 minutes until fragrant.
  12. Pour in the wine and stir well scraping the bottom of the pan to get any crispy bits off the bottom and "deglaze" it.
  13. `Bring the wine to the boil then add the meat back into the pan and stir.
  14. Add the tinned tomatoes, tomato paste, and sugar then stir well and bring to the boil.
  15. Gently put the marrow bones into the pot, then top up with enough beef stock until all ingredients are just covered. (You may not need all the beef stock)
  16. Bring the pot up to a constant simmer then drop the heat on the hob down low.
  17. Add the oregano and bay leaves and stir.
  18. Season with salt and pepper.
  19. Tie the thyme and rosemary together using kitchen string or place them loosely on the top of the mixture, and sit them on the top throughout the whole cooking time.
  20. Never let the pot get higher than a gentle simmer, stirring every half an hour or so (Remember to not stir through the rosemary and thyme).
  21. Cook for 4 hours or until all the meat has broken down and sauce has thickened.
  22. Remove the marrow bones, rosemary and thyme stems and also the bay leaves.
  23. Stir in the oregano and simmer for a further 10 minutes.
  24. Check seasoning and adjust accordingly with salt, pepper and sugar if needed.


Time to plate up...

  1. Cook off your pasta as per the packet instructions in heavily salted water.
  2. When draining the pasta keep 1/4 of the water to one side.
  3. Drizzle the pasta in olive oil.
  4. Take a couple of ladles of Ragu per person and add to a shallow pan and put on a medium high heat until simmering.
  5. Add the pasta and toss through.
  6. Add a drop of pasta water, toss and simmer for a couple of minutes until thickened
  7. Check seasoning and adjust accordingly.
  8. Serve immediately and top with crumbled goats cheese and crushed pistachios
  9. Enjoy!
Beef Shin & Bone Marrow Ragu, with Goats Cheese & Pistachios

Beef Shin & Bone Marrow Ragu, with Goats Cheese & Pistachios

Not one to be rushed, but well worth the wait...

PREP 45 minutes
TOTAL 4 hours 30 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

For the ragu
  • 1 kg Boneless Beef Shin (Diced into 2cm cubes)
  • 2 Large Carrots (Diced)
  • 1 Large Brown Onion (Finely Diced)
  • 2 Sticks of Celery (Trimmed, washed and diced)
  • 4 Cloves Garlic (Finely sliced)
  • 250 ml Red Wine
  • 800 g Chopped Tomatoes (Tinned/Fresh)
  • 2 tbsps Tomato Puree
  • 2 tbsps Sugar
  • 500 ml Beef Stock
  • 2 Beef Marrow Bones
  • 2 Large Stems of Rosemary
  • 4 Sprigs of Fresh Thyme
  • 2 Bay leaves
  • 3 tbsps Fresh/Dried Oregano
  • Olive Oil
  • Salt and Pepper to taste
Extra Bits
  • 800 g Of your favourite pasta
  • 150 g Goats Cheese (Crumbled)
  • 150 g Pistachios (Shelled and crushed)

Ragu time...

  1. Preheat your oven to 190℃
  2. In a roasting tin add the marrow bones and drizzle lightly in olive oil.
  3. Add to the oven for 20 minutes, then remove and set aside.
  4. Season the diced beef shin with plenty of salt and pepper.
  5. In a large pot, heat on high a good glug of olive oil until lightly smoking.
  6. Add the beef shin ensuring that you don't over crowd the pan. Do in batches if needed.
  7. Evenly brown off all sides of the meat and then set aside.
  8. Using the same pot, add a touch more oil and add to a medium high heat.
  9. Add the onion and carrot to the pot stirring often until the onion starts to soften.
  10. Add the celery and cook for another 4-5 minutes stirring often.
  11. Add the garlic and cook for 1-2 minutes until fragrant.
  12. Pour in the wine and stir well scraping the bottom of the pan to get any crispy bits off the bottom and "deglaze" it.
  13. `Bring the wine to the boil then add the meat back into the pan and stir.
  14. Add the tinned tomatoes, tomato paste, and sugar then stir well and bring to the boil.
  15. Gently put the marrow bones into the pot, then top up with enough beef stock until all ingredients are just covered. (You may not need all the beef stock)
  16. Bring the pot up to a constant simmer then drop the heat on the hob down low.
  17. Add the oregano and bay leaves and stir.
  18. Season with salt and pepper.
  19. Tie the thyme and rosemary together using kitchen string or place them loosely on the top of the mixture, and sit them on the top throughout the whole cooking time.
  20. Never let the pot get higher than a gentle simmer, stirring every half an hour or so (Remember to not stir through the rosemary and thyme).
  21. Cook for 4 hours or until all the meat has broken down and sauce has thickened.
  22. Remove the marrow bones, rosemary and thyme stems and also the bay leaves.
  23. Stir in the oregano and simmer for a further 10 minutes.
  24. Check seasoning and adjust accordingly with salt, pepper and sugar if needed.


Time to plate up...

  1. Cook off your pasta as per the packet instructions in heavily salted water.
  2. When draining the pasta keep 1/4 of the water to one side.
  3. Drizzle the pasta in olive oil.
  4. Take a couple of ladles of Ragu per person and add to a shallow pan and put on a medium high heat until simmering.
  5. Add the pasta and toss through.
  6. Add a drop of pasta water, toss and simmer for a couple of minutes until thickened
  7. Check seasoning and adjust accordingly.
  8. Serve immediately and top with crumbled goats cheese and crushed pistachios
  9. Enjoy!