Pappardelle with Tangy Veal Ragù
- SERVINGS: 6
Balsamic vinegar and red wine add a tangy bite to the hearty veal ragù. Have your butcher tie the veal shanks once around the center so they will hold together while browning.
- 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
- 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 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.