Iin my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.

In this part, I will show you how to prepare and serve Trison Shin Ragu

About This Dish:

Trison shin is a rich and hearty cut. Often eaten by steppe folk trison is typically found grilled, roasted, or stewed, in this twist found in Khaledor trison shin is mixed with that duchies signature pasta dish creating an interesting blend of tastes and textures.

You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):

18 oz of Trison shin

1 tsbsp oil

2 oz butter

1 carrot, peeled & finely chopped

2 celery sticks, finely chopped

1 onion, peeled & finely chopped

3 garlic cloves, peeled & crushed

1 bay leaf

4 anchovies

1 tbsp tomato puree

250ml red wine

2 rosemary sprigs

300ml beef stock

Sea salt

Freshly ground pepper

Directions:

Preheat the oven to 320F/160C/140C fan/Gas 3.

Rub the trison shins with 1 tbsp oil. Heat a heavy-based casserole dish. When warm, place the shin into the hot pan. Cook for 3-4 mins on each side till browned. Lift out on to a plate.

Lower the heat and add the butter. Leave it to melt then add the chopped carrot, celery and onion. Cook gently for 5 mins. Add the crushed garlic and the bay leaf. Cook for a further 5 mins, stirring now and then. The onions should be translucent. This is called a soffrito.

Drop in the anchovies and spoon in the tomato paste. Stir and cook for 1 min.

Add the rosemary sprigs and the red wine. Bring to a bubble. Then pour in the beef stock.

Lower in the trison shins, pouring in any resting juices. Bring the liquid to a simmer.

When the trison is fully cooked (3-4 hrs usually) carefully lift out the trison shins. Discard the bay leaf and rosemary stalks. Using a couple of forks, shred the succulent meat into large chunks. Place back into the sauce. Taste and adjust the seasoning as necessary.

Alterations:

The most common alteration to this recipe is to use the more common beef instead of trison. Deer, pork and chicken are also used though the ragu tends to pair better with a deep flavourful meat like trison, beef, deer and boar.

Serving Suggestions 

This ragu is most commonly served on the long flat kinds of pasta that are common in Khaledor.