Pop your two shin slices in the slow cooker with a slosh of red wine, a tin of crushed tomatoes and whatever herbs you have in the garden. Cook low all day. When you get back from work carefully lift out the shins and pop aside. Put your juice into a wide fry pan (reduces quicker) and pop on heat to reduce. At this point you can do as little or as much as you like to your sauce (if you want it real smooth you can blend it with a stick before you reduce). I season to taste and sometimes add Worcestershire sauce. While this is reducing, cook some tagliatelle pasta and pull apart the meat into yummy small bits. Once the pasta is cooked, throw it all together and depending how fancy you are, grate some Parmasean or other cheese on top (in our house it's usually colby!) Enjoy, Claire x
The meat is grown by "A Complete Cow" which is a small farming operation (20 hectares) in the Wairarapa, where everything they do is small, slow and considered. They grow their animals slowly using no chemical inputs and following regenerative practices with the aim of ultimately producing Carbon Zero Beef.
All meat products are delivered frozen, so unless you can guarantee that someone will definitely be home to accept the delivery, you will need to leave a chilly bin (with an ice pack) at your door to ensure your meat can be delivered.
Our Wairarapa deliveries are made on Wednesday afternoon between Midday and 6.30pm, Wellington (Eastern suburbs) deliveries are on Wednesday evening between 2pm and 8pm and Wellington (Western suburbs) and the Hutt Valley deliveries are on Thursday between 9am and 4pm.
