- 300gm Green Meadows Beef beef shin, bone out
- 6 cloves garlic, crushed
- 1 tsp dried oregano
- pinch of chili flakes or crushed whole chili
- 500ml beef bone broth
- 1 can whole peeled tomatoes
- 6 field mushrooms
- 1 batch pappardelle
- 1/2 cup grated Parmesan
- 2 cups rocket leaves
- 2 tsp flaky salt
- cracked pepper
- 2 tsp cooking oil
Selaks Velvety Pinot Noir
Season the Green Meadows Beef beef shins with flaky sea salt, good crack of pepper and a touch of oil. Preheat a pressure cooker and sear the shin off for a couple of minutes on each side. Add in the crushed garlic, tomatoes, oregano, chili and bone broth. Cover with a piece of greaseproof paper and then lock the lid on. Place on a medium heat until the pressure comes up and then turn down and simmer for 20 minutes.
While the beef shins are cooking, place the mushrooms upside down into a shallow tray, drizzle with a touch of oil and season with salt and pepper. Place into the oven for 20 minutes. Remove and slice.
After 20 minutes release the pressure and remove the lid, place pot back onto the heat without the lid for 5 minutes to reduce the liquid. Picking out the garlic cloves from the stock and pull apart the meat with a fork, keep warm.
Cook the pappardelle as per instructions, drain and toss through the pulled shin and sliced mushrooms. Toss to insure the pasta is fully coated.
Place the pasta onto a platter and top with Parmesan and fresh rocket.