Penne al SugoDescriptionJust the other day I was craving a dish that I only eat in the cool weather months, this hearty veal ragout, which I serve over pasta, polenta, or spooned over a simple mushroom risotto. If you like, you can even up the number of shanks and use this as an osso buco recipe (don’t strip the bones of the meat), and reserve all the extra sauce that you’ll have for another purpose.
SKILLS USED: Ingredients
InstructionsPlace oil in large casserole dish over high heat and brown the veal pieces. While cooking, dice all vegetables and mince garlic. Remove and reserve the veal when browned. Add vegetables and garlic to the pan, sautéeing until glassy. Add bouquet garni and basil. Cook briefly and add wine. Reduce by half. Add the meat back to the pot, along with tomatoes, stock, and water. Bring to a slow boil and lower heat to maintain a simmer. Cover and simmer 2 hours, until meat is fork tender. Remove meat and bones from sauce and reserve. Remove bouquet garni and discard. Reduce sauce at a simmer, uncovered, until sauce is a nice rich consistency. Shred the meat, being sure to save the marrow from the bones. Discard bones and add meat and marrow to sauce. Season with sea salt and ground pepper. Sauteed the pasta in the sauce for a moments to finish the dish, passing parmasean reggiano at the table. Freeze aditional sauce and enjoy later.
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