Veal shank lasagna from Padella: Iconic Pasta at Home (page 152) by Tim Siadatan

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Notes about this recipe

  • Countesschicklington on May 23, 2026

    Very good. I used bone in veal shank to make the ragu richer with the bone marrow. Relatively no fuss, and well worth the effort. Ragu was delicate but full of flavour, made even better with the herby bechamel. Serve with a light salad.

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