Pappardelle with tangy veal ragu from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh pasta dough

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 05, 2011

    p. 138 -This was my first use of this recipe and, the book. Veal shanks are seasoned, floured and browned then removed from the pan to make room for the trinity of carrot, onion and celery, which are softened. Lots of red wine and some balsamic vinegar join in to bubble away until syrupy. The veal is then re-introduced to the pot along with tomatoes, beef stock, water and herbs and I then popped the pot into the oven to simmer away. In the hours that followed our home smelled so delicious! Though Lynch suggests that the braising liquid be strained to remove solids, we couldn’t part with them so we just broke up the meat and served as is. Aside from being truly scrumptious, what I really like about this dish is that it could be made ahead in stages so it would be an excellent company dish, especially at this chilly time of year!

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