Ingredients:
1 tbsp or 10 g vegetable oil
200 g veal stew meat, cut into 1-inch pieces
500 g veal shank, with bone
1 medium or 100 g onion, chopped
1 medium or 75 g carrot, chopped
3-4 cloves or 20 g garlic, crushed
2 tbsp or 30 g all purpose flour
1 can or 400 g crushed tomatoes
2 tbsp or 30 ml balsamic vinegar
1 cup or 250 ml water
2 cubes chicken stock
1/2 tsp or 1 g black pepper, freshly cracked
1/2 tsp or 1 g dried thyme
300 g pappardelle or wide fettuccine pasta
2 L boiling water
2 tbsp or 10 g parmesan cheese, optional garnish
Direction:
> Heat olive oil in heavy pot on high heat, add veal stew meat and shanks and allow to brown on all sides for about 4 to 6 minutes. Remove from pan and set aside.
> Reduce heat to medium. Add onions and carrot to the same pot and cook onions until tender.Stir in garlic and flour and cook for one more minute.
>Carefully add crushed tomatoes,balsamic vinegar, water, chicken stock, pepper, and thyme the stir.
> Return veal to pot and bring to a boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours.
> Remove veal shank. Separate the meat from the bones, stir meat back into sauce.
> Cook pasta in boiling water until al dente, drain and toss with sauce.
> Serve on a large platter, garnished with parmesan cheese.
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