Let’s Talk Beef Shin Ragù—And My Forgetful Cooking

This dish always reminds me of chilly weekends at home, when the house slowly fills up with the kind of smells that have neighbours suddenly popping round. Last Sunday, I actually started browning the beef and realised halfway through that I’d forgotten to pick up carrots—classic. (The cat was no help, obviously.) But honestly, that’s half the fun of slow-cooked recipes: you get to improvise.

One time, I brought a big pot of this to a family get-together. My uncle declared it the ‘only reason he tolerated Sundays,’ which is either a huge compliment, or maybe his opinion on my aunt’s quiche, I’m not sure. Anyway, let’s get into it.

Why You’ll Love This Ragù (Or At Least My Family Does)

I make this when I want to do basically nothing but somehow feel wildly accomplished after. If you can chop things and turn on your slow cooker—you’re pretty much sorted.
The beef goes all tender and lovely, and honestly, even my cousin (who claims not to eat “strange cuts”) asked for seconds. (She just needed some bread to mop the sauce—I don’t argue with carb logic.)
It’s one of those meals that tastes better the next day, which is both a blessing and a curse—it means leftovers are amazing, but there’s rarely any left.
And cleaning up is weirdly satisfying. All you have is one pot, maybe two if you’re messy like me.
Once, I tried to rush it and serve after 3 hours. Nah. Don’t do that. It’s edible but, you won’t catch anyone licking the plate, just saying.

What You’ll Need (But Don’t Panic If You’re Missing Something)

800g beef shin, cut into chunky pieces (sometimes I switch in beef cheek if it’s on offer—still lush, but a bit richer)
2 tbsp olive oil (my gran swore by Filippo Berio, but store brand does the trick—let’s be honest)
1 large onion, finely chopped
2 carrots, peeled and diced (or a couple handfuls of baby carrots, chopped—I’ve done it, no shame)
2 celery sticks, diced
3 garlic cloves, minced (confession: pre-minced garlic from a jar will do, though the flavor is definitely different)
1 tsp dried oregano (sometimes I use mixed Italian herbs if that’s all I’ve got—nobody has complained yet)
2 bay leaves (if I remember them…)
2 tbsp tomato paste (ok, sometimes I use ketchup—don’t tell anyone)
400ml beef stock (a good beef cube or even that fancy gel stuff; once I used veg stock in a pinch, worked fine)
400g can chopped tomatoes
150ml red wine (optional but strongly encouraged, and I always end up sipping the remains—one for the pot, one for me)
Salt and black pepper to taste

How I Actually Make It (With the Odd Pause for a Snack)

First, grab your big frying pan or the insert from your slow cooker, if it’s one of those fancy ones. Heat the oil until it shimmers. Brown the beef shin pieces on all sides—don’t crowd the pan, or you’ll just steam everything. (This is usually when my smoke alarm decides to join in.)
When the beef has a good colour, set it aside on a plate. Tip in the onion, carrots, and celery, and cook gently for about 8 minutes, stirring occasionally—don’t rush this bit, let things go a little golden.
Add the garlic and cook for another minute, then chuck in the oregano, bay leaves, and tomato paste. Stir it all together and let it get a bit sticky—this is where I sneak a little taste, just to check seasoning.
Tip the browned beef (and any juices) back into the pan or straight into your slow cooker. Pour in the red wine, and let it bubble for a couple of minutes—nudging any crispy bits off the bottom.
Next, go in with the chopped tomatoes and beef stock. Stir it really well, scraping up all those lovely bits on the sides.
Season with a good pinch of salt and plenty of black pepper, pop the lid on, and set it to low on your slow cooker. Go do literally anything else for 8–10 hours. (I’ve even left it overnight; it makes mornings very exciting.)
After the wait, fish out those bay leaves and check the ragù for seasoning. If it looks too watery, just leave the lid off and cook on high for another 30-40 minutes to thicken up. Or mash up some of the veg into the sauce. Actually, I find it works better if you leave it slightly loose—the sauce soaks into pasta better that way.
Serve over pasta (pappardelle is my go-to, but see ‘Variations’), with a sprinkle of grated cheese. Or in a bowl with loads of bread.

Notes (The Things I Found Out the Hard Way)

Don’t be scared if the beef seems a bit terrifyingly tough halfway through. It’ll relax, promise. That’s the magic of low and slow.
If the sauce separates a bit (mine sometimes does)—just stir. It sorts itself out.
I once used white wine instead of red by accident (grabbed the wrong bottle). It tasted fine, just slightly lighter in flavour. Not a disaster!
Chopping veg roughly or finely doesn’t seem to matter. I’ve never had complaints (and I’m not dicing things perfectly, no thank you).

What Else Can You Try? (Or Not?)

I’ve swapped the beef shin for pork shoulder before—totally different taste, but pretty tasty for a change.
Once, I tried tossing in mushrooms. To be honest, they turned kind of mushy and weird. Not my best innovation, but maybe you’d like it?
Sometimes, I’ll stir through a handful of chopped olives or sun-dried tomatoes at the end for a briny kick. (Totally optional!)
If I have leftover ragù, it’s amazing as a pie filling. Top with mashed potato and bake—cottage pie’s less famous cousin.

Do You Really Need a Slow Cooker?

Not really! I mostly use a slow cooker because it lets me wander off and forget about dinner. But a big heavy pot (like a Dutch oven) works perfectly in the oven at low heat—about 140°C/285°F. Just maybe check it now and then to stop it drying out. I also once tried making it on the hob—needed a bit more stirring, but still turned out pretty dreamy.

Storing Your Ragù (If It Lasts That Long)

Bung whatever’s left in an airtight container and keep it in the fridge for up to 3 days. Freezes well too—though honestly, in my house it never lasts more than a day! And yes, I do sometimes eat it straight from the fridge. No judgement.

How To Serve (What We Do At Ours)

I love it over wide ribbons of pasta—something with a bit of bite. My mum always dumps a pile of freshly grated Parmesan on top, which I’ll nick from her plate when she’s not looking. Sometimes we just load it onto toast; fancy open-faced sandwich style, with maybe a few rocket leaves if we’re feeling posh. Or smothered on a baked potato! Sky’s the limit, really.

I’ve Learned (Often the Hard Way): Pro Tips

I once tried rushing through the browning of the meat—it came out kind of grey and sad instead of that rich, caramelised goodness. Don’t skip it.
Remember to scrape those brown bits off the pan (deglazing, they call it)—that’s flavor you don’t want to miss.
If you forget the bay leaves, just tell people you made it your own way. No one ever noticed, to be honest.
Always taste for salt at the end. Your stock and canned tomatoes can be wildly different—trust your tastebuds.

Got Questions? Here’s What People Actually Ask Me

Can I use a different cut of beef? Absolutely—brisket works, or even stewing steak in a pinch. Cheek is a bit richer. Just avoid anything super lean or it’ll dry out.
Do I have to use red wine? Nah, but it does add nice depth. If you don’t want alcohol, just use extra stock. The sauce will still taste fantastic.
Mine is too thin—help? Just simmer with the lid off till it thickens, or mash some of the veg. Happens to me all the time, especially when I eyeball the stock.
What if I don’t have a slow cooker? Like I said above, you can use the oven or even just the hob. Just keep the heat low and check now and then for stickage.
Can I make it ahead? Oh yes! Actually I think this tastes better the next day. Just remember to hide some if you want leftovers.

Right—go grab your beef shin (or whatever you’ve got lying around) and give this a whirl. If nothing else, your kitchen’s going to smell amazing. And on second thought, maybe double the recipe. Just in case the neighbours come knocking.

Slow Cooked Beef Shin Ragù