600 g beef shin, off the bone
1 - 2 tbsp olive oil
2 large onions, finely chopped
3 celery sticks, finely chopped
1 carrot, finely diced
6 garlic fat cloves, finely chopped
750 ml chianti or other robust red wine
4 tbsp tomato puree
4 bay leaves
150 ml beef stock
cooked fresh pappardelle or potatoes to serve
- Heat the oven to 180C/fan 160C. 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.
- 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.