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Braised beef shin and porcini pasta bake

Name: Braised beef shin and porcini pasta bake recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 6 pieces (1.2kg) beef shin; 1 onion, finely chopped; 2 celery stalks, finely chopped; 2 small carrots, finely chopped; 6 garlic cloves, thinly sliced; 1/2 bunch thyme; 2 tbs tomato paste; 1 cup (250ml) red wine; 2 x 400g cans cherry tomatoes; 1/4 cup (60ml) balsamic vinegar; 10g dried porcini mushrooms, chopped; 1 cup basil leaves; 750g store-bought gnocchi; 150g mozzarella, chopped; 2 cups (140g) fresh sourdough breadcrumbs; Basil pesto, to serve

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by Georgina Esdaile

Food Editor

Mar 15, 2022

Rich, cheesy and laced with hearty slow-cooked beef shin and porcini, this pasta bake screams comfort.

2 tbs extra virgin olive oil
6 pieces (1.2kg) beef shin
1 onion, finely chopped
2 celery stalks, finely chopped
2 small carrots, finely chopped
6 garlic cloves, thinly sliced
1/2 bunch thyme
2 tbs tomato paste
1 cup (250ml) red wine
2 x 400g cans cherry tomatoes
1/4 cup (60ml) balsamic vinegar
10g dried porcini mushrooms, chopped
1 cup basil leaves
750g store-bought gnocchi
150g mozzarella, chopped
2 cups (140g) fresh sourdough breadcrumbs
Basil pesto, to serve

Method

1.

Heat oil in a large heavy-based deep ovenproof frypan over high heat. Season beef and, in batches, brown for 4 minutes each side or until caramelised. Transfer to a plate. Reduce heat to medium. Add onion, celery, carrot, garlic and thyme, and cook for 6-8 minutes or until softened and caramelised. Add tomato paste, wine, tomatoes, vinegar and porcini and bring to a simmer. Return beef to the pan (it will be quite snug) and cover with a lid. Reduce heat to low and cook for 2-2 1/2 hours, until beef is tender.
2.

Preheat oven to 200°C.
3.

Remove beef from pan and set aside until cool enough to handle. Shred meat, discarding bones. Return meat to pan, add 1/2 cup (125ml) boiling water, and stir through basil and gnocchi. Top with mozzarella and sprinkle over breadcrumbs.
4.

Place pan on a large oven tray. Bake for 45-50 minutes until golden brown and gnocchi is tender. Stand for 5 minutes before serving with pesto alongside.