Beef Shin Ragu with Gremolata

Name: Beef Shin Ragu with Gremolata
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: Serves: 6-8
Ingredients: 800 g Fir Farm beef shin; Splash of olive oil; Big Handful of flat leaf parsley; 2 tbsp olive oil; 400 g pappardelle pasta; Shaved Parmesan, to serve; 2 lemons, zested and juiced; 2 cloves of garlic; 300 ml red wine; 1 bouquet garni (bay leaves, rosemary and thyme); 500 ml Fir Farm beef bone broth, or good quality beef stock; 500 ml Fir Farm beef bone broth, or good quality beef stock; 1 bouquet garni (bay leaves, rosemary and thyme); 2 tbsp tomato purée; 1 bouquet garni (bay leaves, rosemary and thyme); 1 bouquet garni (bay leaves, rosemary and thyme); 2 onions, peeled and finely chopped; 2 sticks of celery, finely chopped; 3 anchovy fillets; 4 cloves of garlic; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; 2 carrots, grated; 50 g butter, plus an extra knob

Preparation info

Serves:
6-8

Difficulty
Medium
Ready in
4 hr

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

A family favourite at Fir Farm. Beef shin is one of the cheapest cuts and requires patience, but the result – melt-in-the-mouth shreds of meat in a rich sauce – is well worth the wait. A zingy gremolata cuts through the richness and makes it a year-round winner. This freezes brilliantly so double up. – Paddy Hoare

Ingredients

800 g Fir Farm beef shin
Splash of olive oil
Sea salt and freshly ground pepper

Main course
Gluten-free

Method

Preheat the oven to 180°c or 160°c fan. Bring the beef shin to room temperature then pat dry, rub with olive and season generously. Put a casserole dish on the hob to get really hot, then sear the shin for 3 to 4 minutes on each side to brown and seal the meat. Take it o