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beef stock veal salt flour extra-virgin olive oil garlic carrots celery onion red wine balsamic vinegar Italian tomatoes rosemary basil water Parmesan cheese
Viewed: 11 - Published at: 2 years agoIngredients
- 2 cups beef stock or canned low-sodium broth
- Four 1-pound veal shanks, about 2 1/2 inches thick, tied
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 3 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 2 cups dry red wine
- 3/4 cup balsamic vinegar
- One 35-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
- 1 fresh rosemary sprig about 6 inches long, plus more rosemary sprigs for garnish
- 1/4 cup finely chopped basil
- 2 cups water
- 1 pound pappardelle
- Freshly grated Parmesan cheese, for serving
Method
- Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess.
- In a large enameled cast-iron casserole, heat the olive oil until shimmering.
- Add the veal shanks and cook over high heat, turning, until browned all over, about 15 minutes.
- Transfer the shanks to a plate.
- Add the garlic, carrots, celery, and onion to the casserole and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes.
- Add the wine and balsamic vinegar and cook over high heat, stirring occasionally, until the liquid has reduced to a thick syrup, about 25 minutes.
- Return the veal shanks to the casserole and add the tomatoes and their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of the basil and the water.
- Season with salt and pepper and bring to a boil.
- Cover partially and cook over low heat, stirring occasionally, until the veal is very tender, about 2 1/2 hours.
- Transfer the veal to a plate and let cool slightly.
- Discard the bones.
- Cut the meat into 1-inch pieces.
- Strain the sauce through a fine sieve, pressing on the solids to extract as much liquid as possible; discard the solids.
- Rinse out the casserole and return the sauce to it.
- Boil the sauce over high heat until reduced to 2 1/2 cups, 8 to 10 minutes.
- Stir in the veal and the remaining 2 tablespoons of basil and season with salt and pepper.
- Keep the veal ragu warm over low heat.
- In a large pot of boiling salted water, cook the pappardelle until al dente.
- Drain thoroughly and return to the pot.
- Add the veal ragu and toss gently.
- Transfer to a warmed large bowl, sprinkle with Parmesan and garnish with rosemary sprigs.
- Serve immediately, passing more Parmesan at the table.
