A relatively tough cut of meat becomes melt-in-your-mouth after four hours of gentle braising. We match it with the large noodle pappardelle to create a comforting and rustic meal. Serve with a big green salad.
Ingredients:
- 4 pounds (1.8 kg) boneless veal shoulder, cut into 3-inch (7.5 cm) chunks
- Salt and pepper
- ¼ cup (60 ml) flour
- ½ cup (120 ml) extra virgin olive oil
- 1 onion, chopped
- ¾ cup (80 ml) diced carrot
- ¾ cup (80 ml) diced celery
- 4 cloves garlic, chopped
- 8 shishito peppers, chopped
- 1 ½ teaspoons (7.5 ml) ground coriander
- 1 ½ teaspoons (7.5 ml) ground fennel seed
- 1 tablespoon (15 ml) tomato paste
- 2 cups (470 ml) red wine
- 1 sprig rosemary
- 2 tablespoons (30 ml) soy sauce
- 4 cups (1 L) veal stock
- 2 pounds (907 g) fresh pappardelle
- Grated parmesan, to garnish
- Chopped chives, to garnish
Method:
- Season the veal with salt and pepper and dust with the flour, tapping off the excess.
- Preheat a large, enameled cast iron pan or Dutch oven over medium-high heat. Add 1/4 cup (60 mL) of the olive oil.
- When the oil is hot, add the veal and brown on all sides until caramelized, turning as necessary, about 12 minutes in total.
- Transfer the veal to a plate and reserve.
- Add the remaining 1/4 cup (60 mL) of oil to the same pot. Stir in the onion, carrot, celery, garlic, peppers, coriander, and fennel, and cook over low heat for 5 minutes or until onion is soft and translucent.
- Stir in the tomato paste, then the wine, soy, and rosemary and let it simmer until reduced to 1/3 cup (80 mL), about 5 minutes.
- Add the stock and bring to a boil over medium-high heat, then reduce the heat to a gentle simmer.
- Return the veal (and any juices left on the plate) to the pot. Partially cover, and cook over low heat, stirring occasionally, until very tender, about 2 hours. Remove the pot from the heat. Let the veal sit (and continue to absorb the flavour of the braising liquid), until the veal is cool enough to handle.
- Without removing the veal from the sauce shred the meat with a fork. Return the sauce and veal mixture to a simmer over medium heat until slightly reduced, about 10 minutes, to make the ragù.
- For the pasta, bring a large pot of cold salted water to a rolling boil over high heat. Add the pappardelle and cook, stirring occasionally, until al dente, about 3 minutes. Drain well in a colander.
- Add the pasta and some of the pasta water to the ragù, then toss over low heat until the pasta is coated with the sauce. Serve with plenty of parmesan and garnish with chives.