Rigatoni with Braised Veal
There are actually two recipes in this pasta dish - my red wine braised Osso Buco with Fennel, Orange Salad and now the Rigatoni with Braised Veal. This is my take on utilizing left over veal shanks from the delicious, low-and-slow cooked osso buco recipe. Rigatoni is a tube-shaped pasta with ridges down its tube that serve as a perfect adhesive element for sauces and cheese. Make the osso buco on Sunday night and have the pasta on Wednesday. This allows the meat to develop rich flavors as it sits in its sauce. You will need two left-over veal shanks and 1 to 1 1/2 cups of the osso buco braising sauce. Reduce the sauce slightly in a heated pan with chopped onion, then add fresh tomatoes (I like to use small wine tomatoes, as they come juicy, and perfectly ripe during the off-season months), along with green peas and finely chopped fresh parsley. No need to cook these particular tomatoes for long. They serve as a bite of freshness and accentuate a vibrant red color in this otherwise very hearty fall/winter pasta. As you are enriching your sauce, boil the pasta to a perfect al dente, which means slightly undercooked, as you always want to continue cooking it with the sauce at the end. So once pasta is cooked and has a slight bite to it, add it to the sauce. Keep on coating the rigatoni with your meat sauce and pasta cooking liquid until it is well combined and flavorful. Add salt to taste. Shave a lot of Parmesan on top, drizzle each plate with olive oil and sprinkle with red pepper flakes. Enjoy!
Ingredients: rigatoni pasta, braised veal shanks, braising sauce, small wine tomatoes, onion, green peas, parsley, Parmesan cheese, extra-virgin olive oil, salt, red pepper flakes.
I said it so many times before in my previous posts that braising during the cold months is an excellent way to cook your tougher cuts of meat, like veal shanks. I made mine osso buco style- cooked low-and-slow in red wine and chicken stock. (recipe is here- Osso Buco with Fennel, Orange Salad). Alternatively, if you love cooking meat in a slow-cooker, it's even better, just simply convert my stove-top recipe for it, it should be very easy. To make pasta, use two left over shanks from the recipe and shred them with a folk into bite-size pieces.
Prepare all your ingredients before you start cooking.
Dice 1/2 onion, quarter tomatoes and chop parley finely.
Heat a large wide-sided pan over medium heat, add oil and onion, cook for 3 minutes, until onion is softened. Then add 1 1/2 cup of osso buco braising sauce from the recipe. Continue cooking until sauce is reduced slightly.
Add cheery tomatoes, sliced in half or quartered wine tomatoes to the sauce. Season with salt.
Then add shredded meat.
Add frozen peas.
Cook sauce on medium-low heat for about 5 minutes, until meat is heated through and peas are cooked.
Add pasta and 3/4 cup of pasta cooking liquid.
Keep coating pasta with the sauce and cooking it for 2 minutes longer.
Sprinkle pasta with fresh parsley; shave plenty of cheese on top.
Divide between plates, then drizzle each serving with good quality extra-virgin olive oil and season with red pepper flakes on top, shave more cheese into individual plates if desired!
Rigatoni with Braised Veal
recipe detailsServes 4
- 12 oz. rigatoni pasta
- 2 braised veal shanks (recipe is here)
- 1½ cup veal shanks braising sauce
- 1/2 yellow onion, diced
- 1/4 cup frozen green peas
- 10 oz. cherry tomatoes, cut in half or small wine tomatoes, quartered
- 3 tablespoons parsley, finely chopped
- Parmesan cheese, for grating
- Extra-virgin olive oil
- Red pepper flakes, to taste
- Boil rigatoni according to packaging instruction until al dente.
- Shred veal shanks with a folk into bite-size pieces. Set aside.
- In a wide-sided large pan, heat some oil, add chopped onion and cook for 3 minutes over medium heat. Then pour meat-braising sauce, cook it for another 5 minutes to reduce it slightly. Add tomatoes, season with salt, then add meat and peas, cook until meat is heated through and peas are cooked completely, about 5-6 minutes on medium-low heat. Then add rigatoni and 3/4 cup of pasta cooking liquid. Keep coating pasta with the sauce and cooking it for 2 minutes longer. Sprinkle pasta with fresh parsley; shave plenty of cheese on top. Divide between plates, then drizzle each serving with good quality extra-virgin olive oil and season with red pepper flakes on top, shave more cheese into individual plates if desired!