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🍝 Tender Beef Shank with Pasta

850 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 4 slices veal leg (approx. 300 g each)
• salt
• pepper (from the mill)
• 1 tbsp flour
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 200 ml red wine
• 400 ml meat broth
• 1 red bell pepper
• 2 tomatoes
• 400 g fettuccine
• 1 sprig parsley
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Peel the onion and garlic clove.
2. 2. Dice the onion finely.
3. 3. Finely chop the garlic.
4. 4. Rinse the meat pieces briefly under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut into the tendons on the meat several times around the edges.
7. 7. Season the meat with salt and pepper.
8. 8. Lightly dust the meat with flour.
9. 9. Heat oil in a large pot.
10. 10. Sear the meat on all sides until browned.
11. 11. Remove the meat from the pot and set aside.
12. 12. Add the onions and garlic to the hot oil.
13. 13. Sauté the onions and garlic until translucent.
14. 14. Stir the tomato paste into the pan.
15. 15. Let the tomato paste fry briefly.
16. 16. Deglaze the pot with approximately 100 milliliters of wine.
17. 17. Let the wine reduce.
18. 18. Pour in the remaining wine.
19. 19. Let the wine reduce again.
20. 20. Return the meat slices to the pot.
21. 21. Add some meat broth.
22. 22. Cover the pot.
23. 23. Braise the meat on low heat for approximately 1.5 hours.
24. 24. Add more broth if necessary.
25. 25. Wash the bell pepper.
26. 26. Core and clean the bell pepper.
27. 27. Chop the bell pepper into coarse cubes.
28. 28. Blanch the tomatoes with boiling water.
29. 29. Peel the tomatoes.
30. 30. Cut the tomatoes into larger pieces.
31. 31. Add the bell pepper and tomatoes during the last 20 minutes of cooking.
32. 32. Remove the pot lid.
33. 33. Let the sauce thicken by boiling.
34. 34. Cook pasta in salted water until al dente.
35. 35. Wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Chop the parsley coarsely.
38. 38. Remove the meat from the sauce.
39. 39. Let the meat cool briefly.
40. 40. Separate the meat from the bone.
41. 41. Cut the meat into pieces.
42. 42. Return the meat to the sauce.
43. 43. Season the sauce with salt and pepper to taste.
44. 44. Drain the pasta.
45. 45. Serve the meat and pasta in small pans.
46. 46. Sprinkle the dish with parsley.
47. 47. Sprinkle the dish with Parmesan cheese.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 850
• Protein: 52 g · Fett/Fat: 28 g · Carbs: 95 g