Serves 4
Equipment Slow-cooker (optional)
Ingredients
600g Hunts premium beef shin
1 onion, diced
1 celery stick, diced
1 carrot, diced
4 garlic cloves, sliced
2 bay leaves
250ml white wine
2x 400g tins of chopped tomatoes
200ml water
½ bunch parsley, chopped
300g Pappardelle (dried)
15g finely grated Parmesan, to serve
Method:
1 Place a large, heavy-based casserole dish over high heat. Season the beef shin generously with salt and pepper. Once the pan is very hot, add a small amount of oil and sear the beef until it’s browned all over (the fat from the meat will provide most of the oil needed). Remove the beef and set aside. Lower the heat to medium, then add the chopped onion, celery, carrot, and garlic with a pinch of salt. Cook in the beef fat for about 8–10 minutes, until softened.
2 Return the beef to the pan along with any juices that have been collected. Add the bay leaves, wine, and tinned tomatoes. Rinse out the tomato tins with water to capture any remaining sauce, then pour this into the pan (about 400ml in total). Cover with a lid, and let it simmer gently on a very low heat for 3 hours. Remove the lid and continue cooking for another 1–2 hours, until the meat is tender enough to shred and the sauce has thickened. Alternatively, this can be cooked in a slow cooker overnight.
3 Stir in about two-thirds of the chopped parsley, then taste and adjust the seasoning if needed. Cook the pappardelle in a large pot of salted boiling water for 10–12 minutes, or according to the packet instructions. Drain the pasta and toss it with the sauce, using tongs to coat evenly. Serve in bowls, finishing with the remaining parsley, freshly ground black pepper, and grated Parmesan.
