Ingredients

Method

• 1.1 kg beef shin
• sea salt and freshly ground black pepper, to taste
• 2 T flour
• 2 T extra virgin olive oil
• 1 T butter
• 2 red onions, grated
• 2 carrots, grated
• 2 celery sticks, grated (leaves reserved)
• 3 cloves garlic, finely chopped
• 1 t fennel seeds
• 1 x 70 g can Woolworths soffritto tomato paste
• 1 cup white wine
• 1 x 400 g can whole peeled tomatoes in tomato juice
• 1 cup beef stock
• 3 fresh bay leaves
• 1 sprigs thyme
• 2 sprigs rosemary
• 500 g rigatoni pasta, cooked al dente
• For the gremolata:
• 80 g Italian parsley
• 1 lemon, zested and juiced

Method

Ingredients

1. Preheat the oven to 180C. Season the flour and dust the beef, shaking off any excess.

2. Heat 1 T olive oil and the butter in a large ovenproof pan over a medium heat and sauté the beef until golden brown.

3. Remove the beef from the pan, then add the onions, carrots, celery, garlic and fennel seeds sauté until golden and softened.

4. Add the tomato paste and cook for a 1 minute. Deglaze the pan with the wine, then add the tomatoes and crush with the back of a spoon.

5. Return the meat to the pan, then add the stock and herbs and bring to a simmer.

6. Cover the pan with a lid and roast for 2 hours, checking occasionally and adding water if necessary.

7. To make the gremolata, finely chop the reserved celery leaves and parsley, then mix with the remaining olive oil, lemon juice and zest. Season to taste.

8. Remove the beef from the oven and shred using 2 forks. Serve with the cooked rigatoni and gremolata.

Find more Italian recipes here.

Videography: Romy Wilson 
Photography: Jan Ras 
Food assistant: Lerato Motau