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Organic Beef Shin Ragu

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 tablespoon olive oil
  • 800 g beef shin bone and sinew removed chopped into 3 cm chunks
  • 60 g butter
  • 100 g unsmoked diced pancetta
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 2 celery sticks finely chopped
  • 2 garlic cloves finely chopped
  • 2 bay leaves
  • 200 ml red wine
  • 3 tablespoon tomato paste
  • 1 tablespoon thyme leaves
  • salt and freshly ground pepper
  • 600 ml Knorr organic Beef liquid stock
  • 100 ml milk
  • 300 g fresh or dried parpadelle

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

426kcal

Energy (kJ)

1779kJ

Protein (g)

26.2g

Carbohydrate incl. fibre (g)

8.1g

Carbohydrate excl. fibre (g)

6.7g

Sugar (g)

4.2g

Fibre (g)

1.4g

Fat (g)

28.8g

Saturated fat (g)

11.5g

Unsaturated fat (g)

11.8g

Monounsaturated fat (g)

10.3g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.4g

Cholesterol (mg)

65mg

Sodium (mg)

475mg

Salt (g)

1.19g

Vitamin A (IU)

2617IU

Vitamin C (mg)

5.8mg

Calcium (mg)

71mg

Iron (mg)

2.99mg

Potassium (mg)

668mg

Total

2129kcal

8895kJ

131.0g

40.4g

33.3g

21.0g

7.2g

143.9g

57.6g

59.0g

51.7g

7.3g

2.0g

326mg

2376mg

5.95g

13083IU

28.9mg

353mg

14.93mg

3342mg


  • 1 Heat 1 tbsp of the olive oil in a large casserole dish or heavy based sauce pan. Cook the beef shin in batches until browned. Remove to a plate and set aside.
  • 2 Heat the remaining oil and butter in the casserole dish. Add the pancetta and cook until the fat is rendered. Add the onion and sweat for a few minutes until softened. Add the carrots, celery, garlic and bay leaf and cook for a further 10 minutes, stirring frequently.
  • 3 Return the beef to the dish, then add the wine, letting it bubble up and reduce slightly. Add the tomato paste, nutmeg and 400 ml of the Knorr Organic Liquid Stock. Season with salt and pepper. Bring to a boil and then reduce to a very low heat. Place the lid askew over the pan and cook for about 3 hours. Stir the ragu every so often and add a little more stock if the sauce becomes too thick.
  • 4 After two hours begin adding a couple of tablespoons of milk from time to time, letting it absorb into the sauce before adding more.
  • 5 After three hours the beef should be tender and the sauce rich and thick. If the beef is still a little tough, continue cooking for a little longer, adding extra stock if necessary.
  • 6 Leave the ragu to rest for about 15 minutes while you make your parpadelle. You can use either fresh or dried parpadelle. Cook according the packet’s instructions. Once it’s drained toss it in with the ragu, making sure every ribbon is coated.
  • 7 Dish up into pasta bowls, grate over some parmesan and sprinkle over a little parsley or picked thyme leaves.