3 Segreti per un Ragù Calabrese di Muscolo di Vitello che diventa Poesia

Preheat the oven to 325°F (160°C).

In a large oven-safe pot, heat the olive oil over medium-high heat.

Add the beef shin chunks and brown them on all sides. Remove and set aside.

In the same pot, add the chopped onion and garlic, sauté until softened.

Add the carrots and celery, cooking for another 5 minutes.

Stir in the tomato paste, thyme, and bay leaf, cooking for 1 minute.

Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze.

Return the beef to the pot, season with salt and pepper, and bring to a simmer.

Cover the pot and transfer it to the preheated oven. Bake for 2 hours.

After 2 hours, add the diced potatoes to the pot, stir, and cover again.

Bake for an additional 30-45 minutes, or until the beef is tender and the potatoes are cooked through.

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