Veal shank braised with tomato sauce, tagliatelle with parmesan and butter

Imprimer ma sélection

Preparation

In a large oven-proof pot, melt and froth 30 g of butter with the olive oil at very high heat. Adequately salt pieces of veal and sear on each side.

Remove veal from heat and degrease the pot. Deglaze the pot with white wine, reducing until nearly evaporated. Return shanks to the pot, pouring tomato sauce on top and adding 700 ml of cold water, or more if meat isn’t covered entirely.

Bring to a boil, skim, then add garlic, onion and rosemary. Cover and place in the oven at 150 °C (300 °F), letting meat simmer for about 1 h 45 min in order to braise it. Remove veal shanks from the pot and place on a baking sheet. Set aside.

Filter cooking broth through a fine strainer, using a ladle to mash broth down. Quickly clean the pot. Return the broth to the pot and reduce by half over medium heat, skimming now and then.

In the meantime, boil a pot of salted water. Use just enough water to boil the pasta, seeing as the cooking water will be used later in the recipe. Cook pasta as per instructions on the package. Set cooking water aside. Set tagliatelle aside as soon as it’s al dente, adding a drizzle of olive oil to prevent the pasta from sticking together.

Once the veal shank juice is sufficiently reduced, return braised shanks to the pot in order to warm them before serving.

Meanwhile, pour a cup of the pasta cooking water in a pot, adding the remaining butter and bringing to a boil. Place the pasta in this stock, letting it absorb all of the liquid. Should the butter separate, add a bit of cooking water. Remove from heat, sprinkle parmesan on top, season to taste and place some tagliatelle in the middle of each deep dish.

Finish with a large piece of braised veal shank per plate, topped with reduced broth as a sauce. Before serving, tear your choice of fresh herbs into pieces and place some on top of each serving.

Source : Martin Juneau