Yield: 6 To 8
|2½ pounds||Veal shanks (4 1-3/4-in-thick pieces)|
|⅓ cup||Olive oil|
|2 larges||Red onions, chopped|
|1 can||(28 to 32 oz) whole tomoatoes, incl. juice|
|2 cups||Dry red wine|
|½ teaspoon||Dried hot red pepper flakes|
|3 \N||Whole cloves|
|1½ pounds||Fresh semolina orechhiette or-|
|1¼ pounds||Dried orecchiette|
Okay, here are those recipes I promised from the February 1997 issue of Gourmet. They look great. As for emailing out of MasterCook, well, I need to set the thing up, I'm missing some file or another, yada, yada, yada, so here they are NOT in MC format. Hope they come through okay.
Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on al sides. Transfer shanks to a plate and in skillet saute onions, stirring, until golden, about 10 minutes.
In a blender or food processor coarsely puree tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer.
Add shanks and cook, covered, over low heat 1-½ to 2 hours or until meat is tender. Discard cloves.
Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
Using 2 forks shred meat. With a sharp knife, remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper.
Simmer 15 minutes. Sauce may be made ahead, cooled completely, uncovered and chilled, covered, 2 days or frozen one month.
In an 8 qt. kettle bring 7 qts. salted water to boil. Cook orecchiette until al dente and drain in a colander. In a large heated bowl immediately toss pasta with sauce. Serves 6 to 8 as a main course.
Posted to FOODWINE Digest 28 Jan 97 by Robert Felten <cmfrtf@...> on Jan 28, 1997.