Look in The Book of St John pg 31, similar to osso bucco better than Braised beef ragu
Can also apply to pork shoulder or lamb shoulder
From pg 163 of On food and Cooking, want to braise just above the collagen dissolving temperature of 70-80C. A sign this has happened is that the meat is still red inside (because other proteins have been denatured so myoglobin interacts differently)
Ingredients
- Beef shin or oxtail
- 1 onion (quartered)
- 4 garlic whole
- Two sprigs of rosemary
- Equal of thyme
- Couple bay leaves for depth
- 1/3 bottle of red wine