BEEF SHIN CASSEROLE IN FENNEL AND TOMATO WITH EASY HERB DUMPLINGS

Serves
4-6
Prep
15mins
Cook
3.5hrs
DIFFICULTY
easy
Ingredients
  • 1.6kg Manning Valley Naturally beef shin, cut into large pieces
  • 1½ Tbsp Baharat spice mix
  • sea salt flakes and freshly-ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 red onions, sliced
  • 1 head fennel, sliced
  • 8 cloves garlic, crushed
  • 2 cups beef stock
  • 1 cup tomato pasta sauce
  • 1 cup plain flour
  • ½ bunch parsley, finely chopped
  • 1 tsp mixed dried herbs
  • 1 egg
  • ½ cup milk
  • 2 cups baby spinach leaves
  • Parmesan cheese, finely grated & chilli oil, to serve
Method
  • Preheat oven to 160ºC. Toss the beef in spice and season with salt and pepper. Heat half the oil in a large heavy-based saucepan and fry in batches until browned. Set aside. Fry the onions, fennel, and garlic until lightly browned, then return the beef and pour in the stock and tomato sauce. Fit the lid, then bake for 3 hours, until the meat is tender.
  • Mix the flour, parsley, herbs, egg, and milk in a bowl and season with salt. Form into teaspoon-sized pieces and cook in rapidly boiling salted water until just firm. Scoop out and toss in the remaining oil. Mix the spinach into the beef casserole then serve with the dumplings, Parmesan, and chilli oil.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show