Beef shin is a cut that loves to be slowly, gently cooked, until it is melting apart in a rich, flavoursome sauce. Stir into a heap of fat pappardelle noodles and you have yourself a bowl of goodness that will warm you through on a blustery Autumnal evening.
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Here's how you do it
Preheat the oven to 140°C.
Put a casserole dish onto the hob, on a high heat. Add a glug of oil.
Season the beef with salt, on both sides. Brown the shin in the casserole, then remove from the pan. Add a little water to the pan and scrape the bottom, to deglaze. Pour this liquid into a jug and save for later.
Add another glug of olive oil to the casserole. Add the carrot, onion, celery, bay leaf and thyme. Sweat for 10 minutes on a medium heat, until they are soft and translucent.
Turn up the heat and add the red wine. Bubble for a minute to let the alcohol evaporate.
Place the beef in the casserole, pour over the beef stock and the cooking juices from earlier. Turn up the heat on the hob until it is bubbling, then put the lid on and place the dish in the oven. Cook for 2-3 hours, until the beef easily breaks apart.
When the beef is cooked, shred it into the sauce.
Bring a large pan of salted water to the boil. Add the paparedelle and cook according to the packet instructions. Reserve the cooking water when you drain the pasta.
Add the pasta back to the pan, with the shredded beef sauce. Loosen with some of the cooking liquid and season with salt and pepper. Serve with a sprinkling of parmesan.