Pappardelle with braised veal and porcini

Name: Pappardelle with braised veal and porcini
Total time: 3 h 45 min
Yield: Serves 6
Cuisine: Italian
Ingredients: olive oil; 1 veal shin on the bone (check it will fit your pan otherwise get the butcher to cut in half); for dusting flour; 1 leek split and washed; 2 carrots peeled; 2 sticks celery; a small bunch rosemary; a few sprigs thyme; 100g salted butter; 200g smoked bacon or pancetta cut into bite-size pieces; 50g dried porcini soaked and drained; a pinch chilli flakes; 10 tomatoes roughly chopped; 100ml red wine; 500g pappardelle; 1 lemon cut into wedges to serve

John Torode

Published: December 19, 2014 at 2:31 PM

Save recipe

Serves 6

Easy

Total time: 3 hrs and 45 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This slow-cooked Italian veal in a rich sauce goes perfectly with the thick ribbons of pappardelle

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for braised veal pappardelle then check out our homemade pappardelle, sausage pappardelle, mushroom pappardelle and more pappardelle recipes. For more veal recipe inspiration, try our wiener schnitzel, ossobuco and veal chop.

Ingredients

Nutrition

olive oil
1 veal shin

on the bone (check it will fit your pan otherwise get the butcher to cut in half)
for dusting flour
1 leek

split and washed
2 carrots

peeled
2 sticks celery
a small bunch rosemary
a few sprigs thyme
100g salted butter
200g smoked bacon or pancetta

cut into bite-size pieces
50g dried porcini

soaked and drained
a pinch chilli flakes
10 tomatoes

roughly chopped
100ml red wine
500g pappardelle
1 lemon

cut into wedges to serve

Nutrition: per serving

kcal960
fat44.4g
carbs74.6g
fibre6.5g
protein66.1g
salt2.57g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Heat a little olive oil in a large casserole. Season and flour the shin pieces, add them to the pan then cook until browned all over. Scoop out.
step 2

Tie together the leek, carrots, celery and the herbs with string. Melt the butter in the pan and, when hot, add the bacon or pancetta, porcini, a good grind of pepper and the chilli. Toss them around until they colour. Return the shin to the pan, along with the vegetable bundle, and give it a good shake. Add the chopped tomatoes and shake again. Pour in the red wine and 300ml water and bring to a boil. Stir well, put a lid on, then put in the oven for 3 hours.
step 3

Take the casserole out of the oven, lift out the shin and remove the bone. Scoop the marrow out and add it to the liquid. Take out the veg bundle and discard the herbs but chop up the vegetables and add them to the liquid. Check the sauce is thick, like a good soup, and if not bring to the boil and reduce a little, but not too much. Pull apart the meat with 2 forks, then add back to the pot.
step 4

Cook the pasta following the pack instructions. Drain. Return to the pasta pan or a serving dish. Spoon the sauce over the pasta and toss. Serve with a good glug of olive oil and lemon wedges.

Authors

John Torode

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue