Beef Shin Ragu with Creamy Polenta Recipe

This Beef Shin Ragu with Creamy Polenta is a rich and comforting dish, featuring tender beef shin slow-cooked in a red wine and tomato sauce, served over creamy, cheesy polenta. It’s a hearty meal, ready in about 1 hour 30 minutes using a pressure cooker.

Beef Shin Ragu with Creamy Polenta Recipe Ingredients

• 1 kg beef shin, off the bone and sinew removed
• Olive oil
• 3 sprigs fresh rosemary
• 2 onions
• 4 cloves of garlic
• 2 sticks of celery
• 175 ml Italian red wine
• 1 x 400 g tin of plum tomatoes
• 400 ml quality beef stock
• 150 ml milk
• 200 g coarse cornmeal
• 60 g butter
• 40 g Parmesan cheese

How To Make Beef Shin Ragu with Creamy Polenta

1. Prepare the Beef: Cut beef shin into 3 cm pieces. Heat a pressure cooker over medium-high heat with a good drizzle of olive oil. Add beef, season with sea salt and black pepper, and cook, turning regularly, until browned all over. Transfer to a plate.
2. Cook the Aromatics: Pick rosemary leaves, peel onions and garlic, and trim celery. Finely chop together. Add to the pressure cooker with rosemary, reduce heat to low, and cook for 5 minutes until softened.
3. Make the Ragu: Pour in red wine, bring to a boil, and reduce by half, about 3–4 minutes. Add tinned tomatoes and beef stock, then return beef to the pan. Secure the pressure cooker lid, bring to high pressure, then reduce heat to low-medium and cook for 45 minutes.
4. Prepare the Polenta: In a medium saucepan, bring milk, 775 ml water, and a pinch of salt to a boil. Slowly pour in cornmeal in a thin stream, whisking constantly to prevent lumps. Stir for a few minutes until thickening, then reduce heat to low. Cook for 30 minutes, stirring every 5 minutes, until thick and pulling away from the pan sides. Stir in butter, finely grate in Parmesan, and adjust seasoning with salt and pepper.
5. Finish the Ragu: Carefully release pressure cooker steam. Remove beef with a slotted spoon. Increase heat to high and reduce sauce for 5–10 minutes until thickened. Return beef to the sauce, breaking up chunks with a spoon.
6. Serve: Spoon polenta into bowls and top with the beef shin ragu.

Recipe Tips

• How do I know the beef is tender? After pressure cooking, the beef should be fork-tender and easily break apart. If not, cook for an additional 5–10 minutes.
• Why use a pressure cooker? It significantly reduces cooking time for tough cuts like beef shin, making them tender and flavorful quickly.
• Can I make this without a pressure cooker? Yes, simmer in a heavy-based pot on low heat for 2.5–3 hours, covered, until beef is tender, adding more stock if needed.
• What if my polenta gets lumpy? Whisk vigorously while adding cornmeal, and use a wooden spoon to stir during cooking to ensure smoothness.

What To Serve With Beef Shin Ragu with Creamy Polenta

This rich dish pairs wonderfully with:

• A side of sautéed greens, like spinach or kale, for freshness
• A glass of Italian red wine, such as Chianti, to complement the sauce
• Crusty bread to soak up the ragu

How To Store Beef Shin Ragu with Creamy Polenta

Refrigerate: Store ragu and polenta separately in airtight containers in the refrigerator for up to 4 days. Reheat ragu on the stovetop with a splash of water; reheat polenta gently, stirring in a little milk or water to restore creaminess.
Freeze: Freeze ragu in airtight containers for up to 3 months. Polenta is best made fresh, but can be frozen for up to 1 month; thaw and reheat with extra liquid. Thaw both in the refrigerator overnight before reheating.

Beef Shin Ragu with Creamy Polenta Nutrition Facts

Serving: 1 portion (1/4 of recipe)

• Calories: ~700 kcal
• Carbohydrates: ~60g
• Protein: ~45g
• Fat: ~30g
• Saturated Fat: ~15g
• Sugar: ~10g
• Fiber: ~5g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Beef Cheeks in Red Wine Recipe
• Mini Beef Burgers Recipe
• Grilled Beef Kebabs Recipe