Beef Shin Ragu with Roasted Root Vegetables and Creamy Mash

Ingredients

• 700 g beef shin, diced
• 300 g carrots
• 800 g floury potatoes
• 400 g tinned chopped tomatoes
• 200 ml red wine
• 300 ml beef stock
• 50 g unsalted butter
• 100 ml whole milk

Method

1. 1

   Season and brown the beef shin in batches in a large lidded casserole over a high heat. Remove and set aside.

2. 2

   Peel and roughly chop the carrots, add to the pan and cook for 2 minutes. Return the beef, pour in the red wine, tomatoes and stock, bring to a boil, then cover and simmer for 50 minutes.

3. 3

   Meanwhile, peel and boil the potatoes in salted water for 20 minutes until tender. Drain and mash with the butter and warm milk until smooth and creamy.

4. 4

   Preheat the oven to 200°C/180°C fan. Toss any extra root veg offcuts in oil and roast for 25 minutes until caramelised.

5. 5

   Check the beef is tender and falling apart; shred roughly with two forks and stir back into the sauce. Serve on top of the creamy mash.