Veal Ragout with Pasta
Veal ragout with pasta is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g veal roast (from the shank)
- 3 tbsp clarified butter
- 250 g leeks
- Salt
- black pepper (freshly ground)
- 2 tbsp mustard
- 1 tbsp flour
- 400 ml veal stock
- 250 g celery stalks
- 150 ml Heavy Cream
- 350 g green ribbon pasta
Instructions
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1.
Remove fat and sinews from the meat and cut into bite‑size cubes. Gradually brown the meat in a sauté pan with hot clarified butter, turning until all sides are crisp.
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2.
Take the meat out of the pan. Wash and trim the leeks; slice the white and light green parts into rings. Sauté them in the remaining fat for 1–2 minutes.
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3.
Return the meat to the pan, season with salt, pepper, and mustard, then dust with flour. Cook for 2–3 minutes before adding 100 ml of stock. Cover and bake in a preheated oven at 180 °C (second rack) for about 1 ¼ hours, gradually adding the remaining stock as needed.
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4.
Trim the celery and cut into 1 cm thick pieces. Blanch in boiling salted water for 2 minutes, shock in cold water, then add to the ragout five minutes before the end of cooking time.
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5.
Meanwhile cook the pasta in plenty of boiling salted water until al dente.
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6.
Finally stir the heavy cream into the ragout, bring to a boil again, and season with salt and pepper.
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7.
Drain the ribbon pasta, let it dry slightly, and serve with the veal ragout.
