Pappardelle with Slow Cooked Beef Shin

We brown cubes of beef shin until deeply caramelised, then add chicken liver to the pan, allowing it to lightly colour and begin to melt into the base, subtly enriching the sauce. Everything is then braised low and slow for around four hours with a soffritto of onion, carrot and celery. As it cooks, the beef becomes meltingly tender and is shredded back into the sauce, which reduces to something glossy and deeply flavoured, carrying the natural sweetness of the soffritto and a gentle, savoury depth. Libby to check