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Home-made veal tagliatelle
50 minutes prep. 
2.5 hours cooking
Serves 4 |
Ingredients
- 1.5kg veal shank
- 4tbs olive oil
- 1 onion, peeled, 1 cm dice
- 2 ripe roma tomatoes
- 2 puns cherry tomatoes
- 1tbs tomato paste
- 2 garlic cloves, finely sliced
- ½ bunch oregano, picked
- 200 ml dry white wine
- 1 litre chicken stock
- 1tsp raw sugar
- 250grms ‘00’ pasta flour
- 1 whole egg
- 5 egg yolks
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 bunch parsley, picked
- 1 garlic clove, peeled
- 1 lemon, juice and zest
- 150mls olive oil
Method
- Preheat oven to 160C.
- To make the pasta dough, pour the flour onto the bench then make a well in the center. Break the egg and yolks into the well then add the olive oil and salt. Using your hand, mix the egg together, slowly incorporating the flour until a rough dough is formed. Knead the dough for up to 10 minutes or until the dough is smooth and elastic, wrap the pasta dough in plastic wrap and leave to rest for at least 30 minutes to rest. Once rested, lightly dust the pasta dough with a little flour then flatten slightly with a rolling pin. Pass the pasta through the pasta machine at the highest setting (on most pasta machines this will be number 10) Continue to pass the pasta through the machine dropping the setting by 1 each time. If the pasta starts to stick, lightly dust the dough with flour. Once you reach the number 2 setting, cut the sheet into lengths approximately 30 cm long. Pass each sheet through the pasta machine on the tagliatelle setting.
- To start the veal braise place a saucepan of salted water on a high heat and bring to a boil, using a sharp knife score a small “X” on the bottom of each of the roma tomato and cherry tomatoes, place the roma tomatoes into the boiling water for 30 seconds then remove from the boiling water and place straight into ice water.
- Once the roma tomatoes are cooled drain from the water and remove the skins from all the tomatoes, cut the roma tomatoes into quarters.
- Heat the olive oil in a large braising pan over a medium-high heat, season the veal shank well with salt and pepper, place the veal into the pan and sear on both sides until golden brown remove from the pan and set aside.
- In the same pan place the diced onion and sliced garlic and sauté for 5-6 minutes until tender add in the roma and cherry tomatoes and cook for a further 5 mins until the cherry tomatoes start to burst, add in the tomato paste and sugar and stir through, cook for 3-4mins to roast off the tomato paste.
- Deglaze the pan with the white wine, simmer and reduce the wine by half, place the seared veal back into the, pour in the chicken stock until the veal is covered. Place in the oregano and bring to a gentle boil, cover the pan with a lid and place into the pre heated oven for 1.5-2 hours or until the veal is tender and falling off the bone, remove from the oven and allow to rest for 20 mins before removing the veal from the pan, shredded the meat from the bone and place the meat back into the pan and stir through, season to taste with salt and pepper.
- To make the gremolata, finely chop the picked parsley and place into a small mixing bowl, finely grate the garlic clove and place in with the parsley, add in the lemon juice and zest and mix in the olive oil, season to taste with salt and pepper.
- Bring a large saucepan of salt water to a boil, place in the fresh pasta and cook for 1-2 mins until al dente, strain the pasta from the water and stir through the veal braise, place into serving plates and drizzle over the gremolata.
