I find it very hard to pass up a good ragu – one with meat so tender that it literally melts in your mouth. I also love ragu’s paired with a pasta and despite the warmer weather this dish was very much enjoyed – it also gave me the excuse to open a nice bottle of full bodied red.
Whilst I recommend leaving the meat overnight, it is not essential – although you will miss out on that little extra flavour that is created when a dish that is left to sit. The gremolata adds a nice little citrusy/garlicky kick and compliments the rich ragu sauce without being too overpowering.
For my friends in a bitterly cold Australia…
*it is best to start this recipe the day before*
Ingredients
1.1 kilos/2.5 pounds veal shank cross cuts
Salt and freshly ground pepper
All-purpose flour, for dusting
1/3 cup extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 anchovy fillets
3 sprigs thyme
1 teaspoon dried fennel powder
1 fresh bay leaf
2/3 cup dry red wine
1 x 28-ounce cans Italian whole tomatoes, drained and chopped
2 cups veal (or chicken) stock
283 grams/10 ounces fresh pappardelle
Freshly grated Parmigiano-Reggiano
Gremolata to serve (recipe below)
Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
Add the remaining 1/4 cup of oil to the casserole. Stir in the onion and garlic and cook over low heat for 10 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over a medium to high heat for 5 minutes. Add the stock, anchovies, thyme, bay leaf and fennel and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 – 2 1/2 hours.
Remove from heat and allow pot to cool to room temperature then remove meat from the sauce and shred it, discarding the bones. Place the pan with the remaining sauce on your stove top and cook at a medium heat until reduced a little, about 5 minutes. Stir in the shredded meat, bring to room temperature and place in the refrigerator overnight.
The following day, warm over a low heat. In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with grated or shaved parmesan and gremolata.
Gremolata
2 garlic cloves, finely chopped
Finely grated rind of 1 lemon
2 tablespoons flat-leaf parsley, finely chopped
Place all ingredients in a bowl and stir to combine.
Yield: Serves 4 as a main.
© 2011, Michelle. All rights reserved.
