Braised beef shin with rigatoni, feta and mint

AT A GLANCE

  • Serves 4 - 6 people

  • 2½ tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 boneless beef shin (1.9 kg), cut into 4 equal pieces
  • 250 gm peeled Italian tomatoes, crushed
  • 125 ml (½ cup) red wine
  • 125 ml (½ cup) veal stock
  • 2 tbsp red wine vinegar
  • Thinly peeled rind of 1 orange
  • 2 fresh bay leaves
  • 500 gm short rigatoni
  • 200 gm Persian feta
  • ¼ cup mint, shredded
  • To serve: finely grated parmesan, optional
01   Preheat oven to 150C. Heat 1 tbsp oil in a casserole over low-medium heat, add onion and garlic and stir occasionally until very tender (20-30 minutes).
02   Meanwhile, heat remaining oil in a frying pan over high heat until hot, add beef and turn occasionally until golden (5-7 minutes), then transfer to casserole with polpa, wine, stock, vinegar, rind and bay leaves. Increase heat to medium-high and bring to the simmer, season to taste, cover with a lid or foil and braise in oven, turning meat once or twice until it pulls apart easily (4½-5 hours).
03   Bring a large saucepan of salted water to the boil and cook pasta until al dente (15-20 minutes).
04   Meanwhile, remove meat from sauce, tear into bite-size pieces and set aside. Spoon off as much oil from sauce as possible, discard rind, then reduce sauce in a saucepan over medium-high heat by a third (10-15 minutes). Return meat to sauce and season to taste.
05   Drain pasta add immediately to beef sauce, toss to coat and serve hot scattered with feta, mint, parmesan and black pepper to taste.

Topics:

ITALIAN, FETA, AUTUMN, BEEF, MAIN, DRINK SUGGESTION, RED WINE, PASTA, MINT, GARLIC, TOMATOES

Recipe:

LISA FEATHERBY

Photography:

MIKKEL VANG

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

A FIRM, FULL-BODIED CABERNET SAUVIGNON. , suggested by MAX ALLEN

FEATURED IN

Apr 2014

Apr 2014

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