Beef Shin and Porcini Ragu

This ragu is one of those really rich and shiny ones then contains no tinned tomatoes, but tonnes of both beef and porcini stock to achieve a ludicrously savoury gravy. I like eating this with fresh pappardelle, but it would also be good on top of some cheesy polenta, or in a puff pastry topped pie.

Serves 8

30g dried porcini mushrooms
1kg beef shin
50g plain flour
1 onion
1 carrot
2 sticks of celery
250g chestnut mushrooms
2 tbsp tomato purée
400ml beef stock
200ml red wine
sprig of rosemary

1. Heat your oven to 140C.

2. Soak your porcini mushrooms in 300ml boiling water.

3. Cut your beef shin into large pieces. Toss the pieces in your flour and a big pinch of salt, then brown in batches over a high heat in a frying pan.

4. Finely diced your onion, carrot, celery, and chestnut mushrooms.

5. Heat a little oil in a casserole dish, then tip in your onion, carrot and celery. Cook gently for 20 mins until softened.

6. Add your mushrooms and cook for 10 more mins until darkened. Add your tomato purée.

7. Pour in your red wine and let it reduce.

8. Remove your porcini mushrooms from the liquid and finely chop them. Add these to the pan, along with your beef, porcini stock and beef stock.

9. Bring to a simmer, then season with salt and pepper. Add your rosemary and pop in the oven for 4.5 hours.

10. Shred your meat, then season to taste. Eat it however which way you like!