- 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
How to make this recipe
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 ragù 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 ragù 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.
The veal ragù can be prepared through Step 5 and refrigerated for 3 days or frozen for 1 month.
The succulent, tangy flavors in this dish go well with the bright ripe fruit and medium body and tannin of wines made from the Sagrantino grape.