Slow-Braised Shin Beef Ragù with Pappardelle, Parmesan & Basil

1. Pat the shin beef dry with kitchen paper and season generously with salt and pepper on all sides.

2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over high heat. Sear the beef in batches for 3–4 minutes per side until deeply browned. Don't rush this — the colour means flavour. Remove and set aside.

3. Reduce heat to medium. Add the butter to the same pot, then add the diced onion, carrot and celery. Cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.

4. Add the minced garlic, dried oregano and thyme. Stir and cook for 1 minute until fragrant.

5. Pour in the tinned tomatoes and beef stock. Stir to combine, scraping any browned bits from the bottom of the pot.

6. Return the seared beef to the pot. The liquid should come roughly halfway up the meat. Bring to a gentle boil, then reduce heat to the lowest setting, cover with a lid slightly ajar, and simmer for 2 hours, turning the beef once halfway through.

7. After 2 hours, the beef should be very tender. Use two forks to shred the meat directly in the pot, pulling it into chunky threads. Stir everything together and simmer uncovered for a further 10–15 minutes to thicken the sauce. Taste and adjust seasoning.

8. Cook the pappardelle in a large pot of well-salted boiling water according to packet instructions until al dente. Reserve a mug of pasta cooking water before draining.

9. Add the drained pasta to the ragù and toss well to coat, adding a splash of pasta water to loosen the sauce if needed.

10. Serve immediately in warmed bowls, topped with torn fresh basil and a generous amount of grated parmesan.