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Beef shin ragu with creamy polenta
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Total Time:
2 hours
Versatile stew pairing perfectly with polenta, pappardelle, mashed potatoes, or greens.
Ingredients:
  • 1 kg beef shin off the bone, sinew removed
  • olive oil
  • 3 sprigs of fresh rosemary
  • 2 onions
  • 4 cloves of garlic
  • 2 sticks of celery
  • 175 ml Italian red wine
  • 1 x 400 g tin of plum tomatoes
  • 400 ml quality beef stock
  • 150 ml milk
  • 200 g coarse cornmeal
  • 60 g butter
  • 40 g Parmesan cheese
Instructions:
  • Cut the beef into 3cm pieces and brown them in a pressure cooker with olive oil, salt, and pepper. Transfer the beef to a plate. Chop the rosemary, onions, garlic, and celery, then sauté in the pan. Add wine, tomatoes, and stock. Return the beef to the pan, seal the lid, and pressure cook for 45 minutes. Make polenta by whisking cornmeal into boiling milk and water until thickened. Stir in butter and Parmesan cheese. Release the pressure in the cooker, reduce the sauce, and mix in the beef. Serve the stew over the polenta.

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