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Slow-cooked Beef Shin(shank) Pie


Slow-cooked Beef Shin(shank) Pie

21st of July, 2015

Slow-cooked beef shin in a crusty pie,  served with Ataahua 2013 Merlot


1.5kg beef shin approx

2 Tbsp flour, seasoned

1 large onion, chopped

4 cloves garlic, crushed

8 Tb olive oil

½ cup tomato paste

800g crushed canned tomatoes

1 Tb chopped fresh rosemary, sage and thyme

1 tsp each nutmeg and allspice

1 cup red wine (you know the best one to use!)


Either buy ready-made puff pastry, or it is very easy to make your own short pastry with a kitchen whizz or food processor:  sift 2 cups plain flour with ½ tsp salt into whizz, add 125g chilled butter chopped into cubes.  Process a minute or so, until crumbly (and I sometimes add a couple of Tbsp grated parmesan cheese at this stage).  Add chilled water a few drops at a time with the machine running until a ball of dough forms.  Chill for an hour or two before rolling out. Too easy!


Pat shins dry then roll in flour.  Heat 2 Tbsp oil at a time and brown shins on all sides, do this in batches so they brown well.  Place in slow cooker. Mix remaining ingredients together and pour over meat.  Slow cook 6-8 hours covered (or overnight is convenient) then allow to cool.

Line a large pie dish with pastry, spoon in shins –  pulling meat off the bones as it is very tender (best without bones but you can leave them in if you prefer).  Place a pastry lid ontop and bake at 180 C til pastry crisp and filling thoroughly heated through.

Serve with potato mash and steamed broccoli plus of course a bottle of Ataahua 2013 Merlot!

Available to purchase through our website with excellent discounts for case orders.