Pasta with Simmered Veal Shanks

Off the Shelf Cooking with Donna Hay

Awesome dish, can sub veal shank with veal cubes

6 thick slices veal shank
2 x 400g (14 oz.) cans peeled tomatoes, crushed
4 cups (1 3/4 pints) beef stock
1 cup (8 fl oz.) red wine
2 cloves garlic, sliced
2 TBS chopped thyme leaves
cracked black pepper and sea salt
400g (14 oz.) rigatoni or penne
Parmesan cheese to serve

Place the veal shanks, tomatoes, stock, wine, garlic, thyme, pepper and salt in a deep frying pan or large saucepan and bring to a boil. Cover and simmer over low to medium heat for 45 minutes or until the veal is tender.

Remove the veal from the pan. Simmer the sauce, uncovered, and reduce until it thickens. Remove the meat from the bones and chop.

Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain. Mix the veal into the sauce and toss the pasta through. Place on serving plates and top with Parmesan.

Serves 4

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