A rich and hearty ragù featuring slow-cooked beef shanks until the meat falls off the bone, served with pappardelle pasta and garnished with Parmigiano Reggiano and gremolata.
Season your beef shanks with salt and pepper and then lightly dust with flour to help browning. Sear in hot oil until deep brown in colour. Remove and set to the side. Add chopped onion, celery, and carrot, and let sweat before adding garlic, tomato paste and italian chillies. Next add tomato puree and beef stock before adding your herbs and spices. Add the beef shanks back to the pot and let cook on low until meat falls off the bone and shreds easily with a fork. Cook your pappardelle until al dente and add to the sauce. Toss to combine. Serve with Parmigiano Reggiano, and a gremolata.
