Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.
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Ingredients
- beef shin 600g, off the bone
- olive oil
- onions 2 large, finely chopped
- celery 3 sticks, finely chopped
- carrot 1, finely diced
- garlic 6 fat cloves, finely chopped
- chianti or robust red wine 750ml
- tomato purée 4 tbsp
- bay leaves 4
- beef stock 150ml
- cooked fresh pappardelle or potatoes to serve
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
-
Step 2
Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.
Nutritional Information
- Kcals 335
- Fat 12.3g
- Saturates 4g
- Carbs 9.7g
- Fibre 3g
- Protein 24.1g
- Salt 0.3g
