Lea & Perrins Beef Shin Ragu Pappardelle

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  1. Take your best heavy bottomed casserole.
    Heat the vegetable oil and add the onion
    rings, cooking over a medium flame for
    roughly 15 minutes, until softened and
  2. Remove from the pan with a slotted spoon
    and add the beef pieces (you will need to do
    this in batches) turning them over to get
    some nice colour. Try not to burn the base of
    the pan!
  3. Deglaze with the red wine and add the
    vinegar and paprika. Cook out for a minute
    or so before adding the onions and beef
    back in along with the bay leaf. Season with
  4. Pour over the stock and bring to a gentle
    simmer. Cook for around two to three hours,
    until the beef is tender but not soggy and
    you have a thick sauce. Gently shred and
    remove the bones.
  5. Add the marjoram, lemon zest, lemon juice
    and the Lea & Perrins and stir through the butter. Season to taste.
  6. Toss through the pasta, using some pasta
    water to help create a smooth emulsified
  7. Mix together the marjoram leaves, garlic
    and lemon zest to make a gremolata for a
    zesty garnish!