Beef shin & anchovy ragù
Today we were due to be in Dublin to celebrate Christmas with my family - like everyone our plans have changed and we are staying put. With a house of teenagers and no socialising allowed as we are now in Tier 4 we are back in the kitchen. Term time I rely on quick, easy midweek meals after work but when I have time it is lovely to potter in the kitchen and try out new recipes. We have the Strictly come dancing final tonight, probably the highlight of the weekend! This delicious recipe was recommended by a great friend of mine Katie. It cannot be rushed as it takes three hours in the oven but when you have nowhere to go it is a blessing to be busy in the kitchen! Beef with anchovies was a new one for me, I do cook roast lamb with anchovies but never beef. This ragù is worth waiting for, tender beef with a rich sauce and a fresh lemony gremolata to cut through the richness. I served it with tagliatelle but it is also delicious with creamy mashed potato. For a night in front of Strictly after just being told we are in tier 4 it was a much needed that's for sure. 
Ingredients
500g beef shin
1 tbsp olive oil
50g butter
1 carrot, peeled & finely chopped
2 celery sticks, finely chopped
1 onion, peeled & finely chopped
3 garlic cloves, peeled & crushed
1 bay leaf
4 anchovies
250ml red wine
2 rosemary sprigs
330ml tomato passata
300ml beef stock
Sea salt
Freshly ground pepper
For the gremolata:
1 lemon
1 garlic clove
A large handful of flat leaf parsley (60g)
1 tbsp olive oil
1-2 anchovies
Freshly ground black pepper
500g tagliatelle or pappardelle
Parmesan (optional)
Method
1.Preheat your oven to 160°C/Fan 140°C/Gas 3.
2.Rub the beef shins with 1 tbsp olive oil. Heat a heavy-based casserole dish. When warm, place the shin into the hot pan. Cook for 3-4 mins on each side till browned. Lift out on to a plate.
3.Lower the heat and add the butter. Leave it to melt then add the chopped carrot, celery and onion. Cook gently for 10 mins. Add the crushed garlic and the bay leaf. Cook for 5 mins, stirring now and then. The onions should be translucent.
4.Drop in the anchovies. Stir and cook for 1 min.
5.Add the rosemary sprigs and the red wine. Bring to a bubble, then pour in the beef stock and the tomato passata.
6.Lower in the beef shins, pouring in any resting juices. Bring the liquid to a simmer. Pop a lid on the pan and slide it into the oven. Cook for 3 hours, stirring once or twice till the beef shreds easily with a fork and the sauce is thick and rich.
7.When the beef is nearly cooked, make the gremolata. Zest the lemon and squeeze in the juice. Finely chop the parsley leaves and stalks. Peel and grate the garlic. Finely chop an anchovy. Mix everything together with 1 tbsp olive oil. Taste and add a little more anchovy if you like.
8.Carefully lift out the beef shins. Discard the bay leaf and rosemary stalks. Using a couple of forks, shred the succulent meat into large chunks. Place back into the sauce. Taste and adjust the seasoning as necessary. Spoon over cooked tagliatelle and drizzle over the gremolata, garnishing with Parmesan if you like.
1 tbsp olive oil
50g butter
1 carrot, peeled & finely chopped
2 celery sticks, finely chopped
1 onion, peeled & finely chopped
3 garlic cloves, peeled & crushed
1 bay leaf
4 anchovies
250ml red wine
2 rosemary sprigs
330ml tomato passata
300ml beef stock
Sea salt
Freshly ground pepper
For the gremolata:
1 lemon
1 garlic clove
A large handful of flat leaf parsley (60g)
1 tbsp olive oil
1-2 anchovies
Freshly ground black pepper
500g tagliatelle or pappardelle
Parmesan (optional)
Method
1.Preheat your oven to 160°C/Fan 140°C/Gas 3.
2.Rub the beef shins with 1 tbsp olive oil. Heat a heavy-based casserole dish. When warm, place the shin into the hot pan. Cook for 3-4 mins on each side till browned. Lift out on to a plate.
3.Lower the heat and add the butter. Leave it to melt then add the chopped carrot, celery and onion. Cook gently for 10 mins. Add the crushed garlic and the bay leaf. Cook for 5 mins, stirring now and then. The onions should be translucent.
4.Drop in the anchovies. Stir and cook for 1 min.
5.Add the rosemary sprigs and the red wine. Bring to a bubble, then pour in the beef stock and the tomato passata.
6.Lower in the beef shins, pouring in any resting juices. Bring the liquid to a simmer. Pop a lid on the pan and slide it into the oven. Cook for 3 hours, stirring once or twice till the beef shreds easily with a fork and the sauce is thick and rich.
7.When the beef is nearly cooked, make the gremolata. Zest the lemon and squeeze in the juice. Finely chop the parsley leaves and stalks. Peel and grate the garlic. Finely chop an anchovy. Mix everything together with 1 tbsp olive oil. Taste and add a little more anchovy if you like.
8.Carefully lift out the beef shins. Discard the bay leaf and rosemary stalks. Using a couple of forks, shred the succulent meat into large chunks. Place back into the sauce. Taste and adjust the seasoning as necessary. Spoon over cooked tagliatelle and drizzle over the gremolata, garnishing with Parmesan if you like.
- 500g tagliatelle or pappardelle
- Parmesan (optional)
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