Casarecce with Simmered Veal Shanks

Casarecce con stinco di vitello stufato

Ingredients

  • 16 oz. Pasta Lensi Casarrecce
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 2 to 3 thick slices veal shank, about 1 lb. 4 oz.
  • 2 Tbsp. extra virgin olive oil
  • 28 oz. Italian tomatoes
  • 3 cloves garlic
  • 3 1/2 cups beef broth
  • 1 cup dry red wine
  • 1 to 2 Tbsp. fresh thyme leaves

Wine Pairing: Rosso di Montalcino (Toscana Region)

Recipe Serves: 5-6

Pasta Lensi's Casarecce

Directions

Season flour with salt and pepper. Dredge veal shanks in flour to coat well. Heat olive oil in a deep large skillet. Add veal shanks and brown well.

Place tomatoes with juice and garlic in work bowl of food processor. Process until tomatoes are blended. Pour tomatoes over veal shank and add beef broth and wine. Add thyme and season to taste with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 45 minutes to 1 hour or until veal is tender.

Remove veal from sauce, leaving sauce in pan. Simmer sauce, uncovered, for an additional 30 to 45 minutes or until sauce thickens.

Cut meat and excess fat from the bone; cut meat into bite size pieces. Return meat to sauce; discard bone and fat. Cook just until veal is hot.

Cook pasta according to directions. Drain. Toss pasta with veal sauce. Mangiare bene.


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