Beef Shin Ragu Pappardelle
By Lisa Faulkner
Published on 11 August 2025
A British take on an Italian classic, this easy Beef Shin Ragu from presenter and author Lisa Faulkner is cooked low and slow, for deliciously rich results. It freezes beautifully too, so it’s perfect for batch cooking. Serve with parsley and parmesan for a beautiful balance of fresh herby and savoury umami notes. Time and servings
3 hrs 20 minsTotal time
6Servings
20 minsPrep time
3 hrsCooking time
Ingredients
- 1kg beef shin (or braising steak), cut into 3 cm pieces
- 4 tbsp plain flour, seasoned
- 2 tbsp olive oil
- 50g streaky bacon, sliced (or smoked bacon lardons or diced pancetta)
- 1 large onion, diced
- 1 leek, finely chopped
- 2 thyme sprigs, leaves picked
- 1 tsp unsalted butter
- 6 large tomatoes, roughly chopped
- 300ml red wine
- 300ml beef stock, hot, plus a splash if needed
- 2 bay leaves
- 500g pappardelle
- ½ (30g) pack flat-leaf parsley, roughly chopped
- 6 tsp (approx.) grated parmesan, to serve (optional)
Method
Step 1
Toss the beef in 3 tbsp seasoned flour. Heat the oil in a casserole pan over a medium heat; brown the beef in batches for 8-10 mins, until golden all over. Remove to a plate.Step 2
Add the bacon and fry for a few mins until the fat renders out and the edges turn golden. Add the onion, leek, thyme and butter; sweat gently for 10 mins until soft. Preheat the oven to 150°C/130°C fan/gas 2.Step 3
Add the tomatoes and cook for a few mins, stirring to break them up a bit. Return the beef to the casserole pan, then stir in the remaining flour. Pour in the red wine, stock and bay leaves and bring to the boil. Pop the lid on and transfer to the oven for 2½-3 hrs, stirring occasionally and adding a splash more stock if needed.Step 4
Remove the ragu from the oven and give it a gentle stir. Pick out the bay leaves; season well.Step 5
Cook the pappardelle according to pack instructions.Step 6
When the pasta is cooked, drain, then drop into the ragu and bring to a rapid boil. Stir through the chopped parsley. Serve in the middle of the table with lots of grated parmesan cheese, if you like.