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How To Cook Beef Shin Ragu with Wild Garlic Mushrooms

Beef Shin Ragu with Wild Garlic Mushrooms
Preparation time: 30 mins
Cook time: 4 hours
Servings: 6
  • 1kg beef shin
  • 250 – 300g wild mushrooms
  • 350g fresh pappardelle or tagliatelle
  • 100g parmesan
  • 150ml tomato passata
  • 250 ml red wine
  • 250 ml beef stock
  • 20g butter
  • optional – 3 teaspoons mascarpone (per portion) – for serving.
  • 1 large onion (diced)
  • 4-5 cloves garlic (smashed)
  • 1 medium carrot (diced)
  • 2 stalks celery (diced)
  • 5 tablespoons extra-virgin olive oil
  • 2 sprigs fresh rosemary
  • 4-5 leaves fresh basil (finely chopped)
  • Start by heating 2 tablespoons of olive oil in a ceramic pot on low – medium heat. Place the beef shins in the pot and cover for a few minutes then flip the meat to make sure they do not burn.

Tip: You want to cook the beef shins at a low heat as they are naturally a tougher cut of meat, and slowly cooking tenderizes the meat.

  • Once browned on both sides, transfer to a different bowl making sure to keep the juices the beef shins left behind as well – you will use this later on in the recipe.
  • In the same pot add another tablespoon of olive oil, bring the heat up to medium-high, and put in the onion, celery, and carrot. Cook until onions have softened, stirring regularly.
  • Lower the heat and add the beef shin and its juices (remove the bone, which you can use to make delicious beef stock) tomato passata, garlic cloves, beef stock, and red wine, stir well to combine, then cover and bring to a boil.
  • When brought to a boil, place the pot into a preheated oven (150 degrees) and cook slowly until the meat is falling apart.
  • 10 minutes before the 4 hours are up, bring water to a boil, salt it, and boil the pasta until it is soft.
  • At the same time, in a non-stick pan sauté the mushrooms on medium heat with your butter and a couple cloves of minced garlic. Season to taste with salt and pepper.
  • Carefully break up the cuts of beef shin by using a couple of forks and add the fresh basil as well as the pasta and mix.


  • To the plate, add the pasta then the mascarpone, the wild mushrooms, and lastly some freshly grated parmesan. Bon appétit!
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