rich beef ragu with rosemary gremolata recipe
You can make this ragu a day or two ahead and it feeds a lot of people so it’s brilliant if you want to get ahead over the Christmas period. It’s also great wit
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Cooking tools:
- Oven
- Stove
- Baking dish
- Nonstick skillet
- Saucepan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Microplane
- Grater
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 1 1/2 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
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