Orecchiette with Red-Wine Veal Sauce

4.6(17)

Here, meltingly rich veal shanks combine wonderfully with the chewiness of orecchiette, ear-shaped pasta shells made of semolina (coarsely ground durum wheat).

by Epicurious·published 2004-08-20

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Servings

(6–8)

Total time

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Calories / serving

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Ingredients (8)

serves

2 1/2 pounds veal shanks (osso buco; four 1 3/4-inch-thick pieces)
1/3 cup olive oilolive-oil
2 large red onionsred-onion
a 28-to-32 ounce can whole tomatoes including juice
2 cups dry red winered-wine
1/2 teaspoon dried hot red pepper flaked
3 whole clovesclove
1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchietteorecchiette

Instructions (5 steps)

01Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
02In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
03Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.

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Not rich — missing servings, total time, or calories.