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Braised beef shin with rigatoni, feta and mint

You'll need

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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A firm, full-bodied cabernet sauvignon.

Featured in

Apr 2014

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