Slow braised beef shin ragu with gluten free pasta
Beef shin cooked slowly until it falls into silky shreds, tossed through ribbons of gluten free pasta.
- Time3 hr 30
- LevelMedium
- Costabout £2.17 a head
- Oven150°C (130°C fan)
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Season the beef and brown it in the oil in a casserole, in batches, 5 minutes each. Set aside.
5 min - 2
Fry the onion, carrot and celery for 8 minutes. Add the garlic and tomato purée for 2 minutes.
8 min - 3
Return the beef. Add the tomatoes, water and bay leaves. Bring to a simmer.
- 4
Cover and cook in the oven for 3 hours, until the beef falls apart.
180 min - 5
Shred the beef with two forks and stir it into the sauce. Remove the bay leaves.
- 6
Cook the pasta following the packet instructions. Drain and toss with the ragu.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.