Veal Ragout

Ingredients

• 1.5 kg veal (from the shank)
• 500 g Teltower turnips
• 2 bunches spring onions
• 1 clove garlic
• 6 anchovy fillets (in oil)
• 1 tsp grated lemon zest
• 3 tbsp butter
• 1 tbsp Tomato Paste
• Salt
• Pepper (freshly ground)
• 1 tsp sweet paprika
• 100 ml brandy
• 500 g ribbon pasta
• 1 tbsp chopped tarragon
• 250 g whipping cream

Instructions

1. 1.

   Cut the veal into large, bite‑size cubes. Peel and quarter the turnips, then cut into pieces. Wash and trim the spring onions; chop the white and light green parts.

2. 2.

   Peel and mince the garlic. Drain the anchovies, pat dry, and chop. Melt butter in a Dutch oven and sauté the vegetables with the garlic, anchovies, and lemon zest covered for 5 minutes.

3. 3.

   Add the veal and tomato paste, season with salt, pepper, and paprika. Cover and cook over low heat, stirring occasionally, for 30‑40 minutes until the meat is tender. In the last 10 minutes add the brandy and simmer.

4. 4.

   Meanwhile, cook the ribbon pasta in plenty of boiling salted water until al dente, then drain. Stir the cream into the ragout and bring to a boil. Add tarragon and adjust seasoning.

5. 5.

   Let the dish rest covered for 5 minutes. Serve with the ribbon pasta and garnish with fresh spring onion greens and tarragon if desired.