Slow Cooked Shin of Beef Ragù

Slow Cooked Shin of Beef Ragù

This slow-cooked shin of beef ragù will definitely be worth waiting for.

Prep time
Cooking time
Per serving


  • 2.5 tsps 00 grade plain flour or 2 tsps cornflour
  • 1 beef stock pot
  • 1 clove of garlic, peeled and diced
  • 1 tsp Italian dried herbs
  • 1 tsp muscovado dark brown sugar
  • 250ml red wine
  • 350g Cirio Passata Rustica or smooth tomato passata
  • 200g slice of shin of beef or cubed braising steak
  • Rapeseed Oil Spray
  • Method

    Preheat a frying pan or slow cooker (if it has a browning facility), add a couple of sprays of the rapeseed oil and then add the shin of beef and brown for 1-2 minutes on each side. Add the diced garlic and cook for a further 1 minute. If you are using a frying pan, now transfer the beef and garlic to your slow cooker.

    To the beef, now add the muscovado sugar, mixed herbs, passata, red wine and beef stock pot. Stir to combine.

    In a small bowl add the flour together with a little cold water and mix to make a paste. Carefully add the flour paste to the slow cooker, stirring all the time to avoid any lumps being formed.

    Place the lid on your slow cooker and allow the beef to cook for 2-4 hours or until the beef is tender.

    To serve, gently break the beef apart into bite-size pieces, serve with vegetables, mash potato or pasta.

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