Slow-Cooked Beef Shin Pasta with Gremolata
Ingredients
- 600 g beef shin, diced
- 400 g pappardelle pasta
- 500 ml passata
- 1 onion, diced
- 4 cloves garlic
- 200 ml red wine
- 1 lemon, zested
- 20 g flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 681 kcal
- Protein
- 48.3 g
- Carbohydrate
- 81.9 g
- of which sugars
- 11.1 g
- Fat
- 12.2 g
- of which saturates
- 4.5 g
- Fibre
- 6.8 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season and brown the beef shin in batches in a heavy casserole dish with a little oil over a high heat. Set aside.
- 2
Fry the onion in the same pan for 5 minutes, add 3 cloves of garlic, and cook for 1 minute more.
- 3
Return the beef, pour in the red wine and passata, season well, then cover and simmer on a very low heat for at least 45 minutes until the meat is falling apart.
- 4
Shred the beef with two forks and stir back into the sauce. Cook the pappardelle in salted boiling water and drain.
- 5
Mix the parsley, lemon zest, and remaining raw garlic clove to make a gremolata. Serve the ragu over the pasta, topped with the gremolata.
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