Fall-Apart Beef Shin Ragu with Pappardelle

This is the rich, slow-simmered pasta sauce that turns an ordinary night into a special occasion.

Fall-Apart Beef Shin Ragu with Pappardelle is the ultimate labor of love, rewarding your patience with incredible flavour. Tough beef shin transforms during hours of slow cooking, becoming unbelievably tender and enriching a robust sauce of tomatoes, red wine, and herbs. Tossed with wide, ribbon-like pappardelle pasta, it’s a hearty, comforting dish that feels both rustic and deeply satisfying.

There’s something almost meditative about making a true ragu. It asks for your time and attention upfront -browning the beef properly, softening the vegetables, letting the wine reduce – and then gives you the gift of a few quiet hours while the oven works its magic. I first made this dish for a milestone birthday dinner at home, wanting something that felt celebratory but didn’t require last-minute fuss. The moment I pulled the pot from the oven and saw the beef literally falling apart, I knew it was a keeper. It’s become my go-to for making a Tuesday feel like a Friday, or for feeding a table full of my favourite people.

Why You’ll Love This Beef Shin Ragu Recipe

• Unbeatable Texture: The beef shin becomes meltingly tender, shredding into the sauce and making every bite succulent.
• Depth of Flavour: Building the sauce by searing the meat and deglazing with red wine creates a rich, complex base that tastes like it simmered all day (because it did!).
• The Perfect Pasta Pairing: Wide pappardelle noodles are ideal for clinging to every bit of the chunky, luxurious sauce.
• Make-Ahead & Freezer Hero: This ragu tastes even better the next day and freezes beautifully, making it a brilliant staple for easy, impressive meals.
• Ideal for Special Dinners: It feels restaurant-worthy with minimal active effort, making it perfect for dates, family gatherings, or when you just want to treat yourself.

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What is Beef Shin?

Beef shin (or shank) is a cut from the cow’s leg. It’s known for being tough because it’s a hard-working muscle, but that’s exactly what makes it perfect for slow cooking. It’s packed with collagen and connective tissue, which break down over hours of gentle heat, transforming the meat into something incredibly tender and enriching the sauce with body and a silky texture. You can find it as “gravy beef whole shin” at Coles or ask your butcher.

No beef shin? No problem. Excellent substitutes include gravy beef, chuck steak, or bone-in osso buco. The method remains the same, though cooking times may vary slightly.

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How to make the beef shin ragu

The process is all about building layers of flavour, then letting time do the hard work.

1. Sear the Beef: Brown the seasoned beef shin well in a Dutch oven to create a deep, savoury foundation.
2. Cook the Vegetables: Soften onion, celery, and carrot (a soffritto) in the same pot until sweet and fragrant.
3. Build the Sauce: Add garlic, herbs, tomato paste, and a splash of red wine to deglaze the pan, lifting all the tasty browned bits.
4. Slow Cook: Return the beef to the pot with diced tomatoes and stock. Cover and let it braise in a low oven for 3-4 hours until the beef is fall-apart tender.
5. Shred & Reduce: Shred the beef, then simmer the sauce on the stovetop to thicken it into a rich, glossy consistency.
6. Serve: Toss the sauce and shredded beef with freshly cooked pappardelle pasta until every ribbon is perfectly coated.

My Tips for the Best Ragu

Follow these simple pointers for a flawless ragu every time:

• Sear for Flavour: Take your time browning the beef shin. A deep, dark sear is non-negotiable for building the sauce’s rich base.
• Low & Slow is Key: Patience is your secret ingredient. The long, gentle braise is what transforms tough shin into melt-in-your-mouth tenderness.
• Taste & Balance: Always taste your sauce before serving. A pinch of sugar can beautifully balance the acidity of the tomatoes, especially with budget-friendly brands.
• Shred, Don’t Chop: Once cooked, use two forks to shred the beef. It integrates into the sauce perfectly, creating the ideal texture.
• Toss Pasta in the Sauce: For the best result, cook your pappardelle until just al dente, then finish it by tossing it directly in the ragu sauce for a minute before serving. This helps the sauce cling to every strand.

What to Serve With Your Beef Shin Ragu

This ragu is a complete meal on its own, but a few simple sides can turn it into a real feast. A big bowl of creamy polenta makes a fantastic, cozy alternative to pasta. To balance the richness, my Easy Rocket & Parmesan Salad is perfect. And of course, you can’t go wrong with a side of garlic bread – my Brown Butter Garlic Bread is the ultimate gourmet version for mopping up every last drop of sauce. For a true Italian experience, pour a glass of robust Chianti or Sangiovese red wine.

Storage & Reheating

Fridge: Store the cooled ragu (without pasta) in an airtight container for up to 4 days.
Freezer: Portion and freeze the ragu for up to 3 months. Thaw overnight in the fridge.
Reheating: Gently reheat the ragu in a saucepan over low heat or in the microwave until piping hot. For best results, always cook fresh pasta when ready to serve and toss it with the hot sauce.

Frequently Asked Questions

beef shin ragu

This Fall-Apart Beef Shin Ragu is more than just dinner – it’s a rewarding project that fills your home with incredible aromas and ends with the most satisfying, comforting meal. It’s the kind of recipe that makes people ask for seconds and request the recipe. I hope it becomes a special-occasion favourite in your home too. Give it a try and let me know how it goes in the comments!

More Recipes You May Enjoy

• Easy Spaghetti & Meatballs
• Kate’s Spaghetti Bolognese
• Hearty Red Wine Beef Stew with Carrots & Potatoes
• Easy Rocket & Parmesan Salad
• The Ultimate Brown Butter and Roasted Garlic Bread