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Braised beef shin with rigatoni, feta and mint

Australian Gourmet Traveller recipe for braised beef shin with rigatoni, feta and mint.

By Lisa Featherby
  • 40 mins preparation
  • 6 hrs 15 mins cooking
  • Serves 4 - 6
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Braised beef shin with rigatoni, feta and mint


  • 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 red wine (½ cup)
  • 125 ml veal stock (½ cup)
  • 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


  • 1
    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).
  • 2
    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).
  • 3
    Bring a large saucepan of salted water to the boil and cook pasta until al dente (15-20 minutes).
  • 4
    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.
  • 5
    Drain pasta add immediately to beef sauce, toss to coat and serve hot scattered with feta, mint, parmesan and black pepper to taste.


Drink Suggestion: A firm, full-bodied cabernet sauvignon. Drink suggestion by Max Allen