Beef Shin with Pappardelle, Roasted Garlic and Parsley

Preheat oven to 150C.

Place 100 millilitres of Extra Virgin Olive Oil into a large pot, place over a high heat; once the oil is hot add the onions, carrot and celery, sauté until they start to go golden brown, then add the 3 cloves of garlic and salt.

Meanwhile in a separate large non stick frypan, place 50 millilitres of olive oil into the pan, put this over a high heat and once it is hot seal all sides of the beef shins.

Once the vegetables are a deep golden colour add 100 grams mushrooms and sauté for a further 4-5 minutes until they have cooked down, then add the rosemary, thyme and bay leaves.

Deglaze with the red wine, allow this to cook for one minute then add the beef stock and sealed shins.
Cover with bake well paper and then seal the pot with foil or lid. Place into the pre-heated oven and cook for 7 hours, turning the meat every 3 hours.
Once the meat is cooked, remove the pot from the oven, remove the meat from the pot and strain off the stock and discard the vegetables.

Once the shins have cooled enough to handle, remove the meat from the bone and then remove all the fat and gristle and pull the meat apart with your hands.

Place a large pot of salted water over a high heat, once it has come to the boil, add in pasta and cook until al dente. Strain, toss through a little olive oil and set aside.

Place a large non-stick frying pan over a high heat, add the butter and once this starts to turn nut brown add some olive oil, then add the remaining mushrooms and sauté until well cooked, season with sea salt while they are cooking.

Deglaze with Verjuice, then add 2 finely chopped garlic cloves and thyme and then reduce the heat to medium low, add the braising liquid and pasta cook for 1 minute, then remove from the heat and add the beef shin meat, toss through well.

Serve onto a large platter, garnish with chopped parsley and extra virgin olive oil.

Maggie Beer
Cooking Hampers

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