Braised British Beef Shin Ragù with Creamy Parmesan Mash

Braised British beef shin ragù made with Alec Jarrett British Red Tractor Beef Shin from Nicol Retailer Limited, served over creamy Parmesan mash with rosemary and Parmesan cheese — created by Nicol Retailer Limited.

Braised British Beef Shin Ragù with Creamy Parmesan Mash

Indulge in pure comfort with this Braised British Beef Shin Ragù with Creamy Parmesan Mash, a dish that brings slow-cooked luxury to your dinner table. Using Alec Jarrett British Red Tractor Beef Shin Middle Cut from Nicol Retailer Limited, this recipe delivers melt-in-the-mouth beef simmered in a rich red wine and tomato sauce, served over velvety Parmesan mash.

Each bite combines deep, savoury flavours and silky textures — perfect for Sunday roasts, date nights, or elegant family meals. With Red Tractor-certified British beef, this dish guarantees both quality and flavour in every forkful.

Course Dinner, Main Course

Cuisine British with Italian Influence

Diet Gluten Free

Keyword Alec Jarrett beef,, beef shin ragu, braised beef recipe, British beef recipe, Butternut squash at Nicol Retailer, comfort food UK,, parmesan mash, slow cooked beef cheeks

Prep Time 20

Cook Time 3 15

Mash Preparation 20

Servings People

Calories 610

Ingredients

For the Ragù:

1.5 kg Alec Jarrett Beef Shin, cut into large chunks
2 tbsp olive oil
2 onions, finely chopped
2 carrots, diced
2 celery sticks, diced
3 garlic cloves, minced
2 tbsp tomato purée
400 ml red wine (Merlot or Chianti)
400 g tinned chopped tomatoes
300 ml beef stock
2 bay leaves
2 sprigs rosemary
1/2 ISFI Professional Cayenne Pepper (optional, for warmth)
Salt & black pepper, to taste

For the Parmesan Mash:

1 kg Maris Piper potatoes, peeled & cut
50 g butter
50 ml milk (or cream for extra richness)
40 g grated Parmesan
Salt, to taste

Instructions

Sear the beef:

Season beef pieces and brown in olive oil over medium heat until golden on all sides. Remove and set aside.

Build the base:

In the same pot, cook onions, carrots, and celery for 5 minutes. Add garlic and tomato purée; cook for 1 minute

Deglaze:

Pour in red wine, scraping up any caramelised bits. Reduce slightly.

Simmer:

Add chopped tomatoes, stock, herbs, and ISFI Cayenne Pepper. Return beef to the pot.

Braise:

Cover and cook gently for 3 hours in the oven at 160 °C (140 °C fan) until beef is tender and falling apart.

Finish:

Shred the beef into the sauce with a fork. Simmer uncovered for 10 minutes to thicken.

Make the mash:

Boil potatoes until soft. Drain, mash with butter, milk, Parmesan, and salt until smooth.

Serve:

Spoon creamy mash onto plates and top generously with beef shin ragù. Garnish with extra Parmesan and herbs.

Notes

Chef’s Notes

Best Cut for Braising: The Alec Jarrett British Red Tractor Beef Shin from Nicol Retailer Limited is naturally rich in collagen, giving your ragù a luxurious, velvety sauce when slow-cooked.

Cook it Low and Slow: For tender, melt-in-the-mouth beef, cook gently at 160 °C for about 3 hours — patience pays off with this dish.

Plan Ahead: Make your ragù a day in advance; the flavours deepen overnight for an even richer taste the next day.

Freezer Friendly: Cool completely, portion into containers, and freeze for up to 3 months — ideal for batch cooking or quick weekday meals.

Flavour Upgrade: Add a splash of cream or a pinch of ISFI Professional Cayenne Pepper for an indulgent twist.

Creative Serving Idea: Spoon leftover ragù over buttery pasta, polenta, or even inside a Yorkshire pudding for a British-Italian fusion treat.

Perfect Pairing: A glass of Chianti, Barolo, or Malbec enhances the deep beef flavour and tomato richness beautifully.

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