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.
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Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Stove
- Saucepan
- Wooden spoon
- Whisk
- Grater
- Measuring cup
- Ladle
- Colander
- Mixing bowl
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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