Slow Cooker Beef Shin and Mushroom Tomato Ragù

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Sharp knife and chopping board
• Large saucepan
• Two forks

• 900 g beef shin, cut into 4–5 cm pieces
• 2 tablespoons vegetable oil
• 2 medium onions, finely sliced
• 2 carrots, peeled and finely diced
• 3 garlic cloves, finely chopped
• 300 g chestnut mushrooms, sliced
• 2 tablespoons tomato purée
• 2 x 400 g tins chopped tomatoes
• 500 ml beef stock, made with 1 stock cube
• 2 teaspoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon sugar, optional
• ½ teaspoon fine salt, plus extra to taste
• ¼ teaspoon ground black pepper
• 400 g dried pasta, to serve
• 40 g finely grated Parmesan or mature Cheddar, to serve, optional
• small handful fresh parsley, chopped, to serve, optional

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7
8. 8

Pat the beef shin dry with kitchen paper and season with the salt and pepper. Heat 1 tablespoon of the oil in a large frying pan and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker.