Beef shin ragu with creamy polenta | Beef recipes | Jamie magazine
This is an incredibly versatile rich beefy stew, perfect with buttery polenta but equally great tossed through pappardelle or alongside creamy mashed potatoes and greens. So, so good.
Ingredients
- 1kg beef shin, off the bone and sinew removed
- olive oil
- 3 sprigs of fresh rosemary
- 2 onions
- 4 cloves of garlic
- 2 sticky of celery
- 175ml Italian red wine
- 1 x 400g tin of plum tomatoes
- 400ml quality beef stock
- 150ml milk
- 200g coarse cornmeal
- 60g butter
- 40g Parmesan cheese
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