rich beef ragu with rosemary gremolata recipe | olivemagazine

Ingredients

• for dusting plain flour
• 1.5 kg beef shin left in big slices/pieces
• olive oil
• 2 onions finely chopped
• 3 carrots finely diced
• 3 stalks celery finely diced
• 6 cloves garlic finely sliced
• chopped to make 1 tbsp rosemary
• 1 star anise
• 1 bottle robust red wine
• 250ml passata
• 1 litre chicken stock
• 250g instant polenta
• 100g parmesan grated
• 125g butter
• parsley
• chopped to make ½ tsp rosemary needles
• lemon
• 1 clove garlic finely chopped