Pulled beef cannelloni

Freshly made pasta turned into cannelloni tubes is the best. However, dried cannelloni is also great.

Vegetables

2 Tbsp	Olive oil
1 large	Carrot, diced
1 large	Onion, diced
4 stalks	Celery, diced
4 cloves	Garlic, chopped

Beef

1 kg	Beef, boneless shin (Main)
2 cups	Beef stock
1 handful	Thyme
¾ cup	Cream
2 Tbsp	Wholegrain mustard
2 Tbsp	Balsamic vinegar
3 Tbsp	Flour

Pasta

400 g	Cannelloni tubes (Main)
½ cup	Panko breadcrumbs
½ cup	Grated parmesan cheese
¼ cup	Chopped parsley

Directions

1. Heat the oil in a heavy frying pan. Sauté the vegetables and garlic, until lightly coloured. Place in a slow cooker. Brown the shin in the remaining oil. Place flat on top of the veggies. Add the stock and thyme. Cover and cook on high for 6 hours.
2. Remove the beef and shred using 2 forks.
3. Strain the sauce into a saucepan, pressing on the veggies to extract as much flavour as possible. Add the cream, mustard and balsamic vinegar. Bring to the boil. Combine the flour with a little of the mixture then stir into the sauce. Simmer, until thickened.
4. Add a ½ cup of the sauce to the meat. Mix well. Stuff into the cannelloni tubes. Place in a buttered baking dish. Pour in the remaining sauce. Sprinkle with the combine breadcrumbs, parmesan and parsley.
5. Preheat the oven to 180C. Bake for about 20 minutes.