Veal Ragout

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Veal Ragout
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
6
Ingredients
1 ½ kilograms
Veal shank (from the leg)
500 grams
2 bunches
1
6
1 teaspoon
grated Lemon peel
3 tablespoons
1 tablespoon
freshly ground Pepper
1 teaspoon
100 milliliters
500 grams
1 tablespoon
minced Tarragon
250 grams

Preparation steps

1.

Cut veal into large, bite-size cubes. Peel turnips, quarter and cut into pieces. Rinse and slice scallions. Peel and chop garlic. Drain anchovies, pat dry and chop.

Heat butter in a roasting pan, add vegetables, including garlic, anchovies and lemon peel. Cover and sauté for 5 minutes.

2.

Add veal and deglaze with tomato puree. Season with salt, pepper and paprika. Cover and simmer, stirring occasionally, over low heat for 30-40 minutes. Add cognac during the last 10 minutes of cooking. 

3.

Meanwhile, boil pasta in plenty of salted water until al dente, then drain.

Stir cream into sauce and bring to a boil. Season with tarragon, salt and pepper. Remove from heat and let sit for 5 minutes.

Place pasta in bowls and top with sauce. Serve garnished with scallions and tarragon.