Description
A hearty and flavorful Beef Shin Ragu Broth perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef shin, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef shin chunks and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the garlic and cook for an additional minute.
- Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, red wine (if using), oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for 2-3 hours, or until the beef is tender and falls apart easily.
- Once cooked, remove the beef shin and shred the meat using two forks. Discard any bones and the bay leaf. Return the shredded meat to the pot.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a thicker ragu, let the broth simmer uncovered for the last 30 minutes to reduce.
- Serve over pasta or polenta for a heartier meal, or add a splash of cream for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Beef Shin Ragu Broth, Beef Ragu, Hearty Broth