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Roasts for Fall

Recipes for the Season

(page 1 of 3)

Veal Shanks Roasted in Red Wine with Tomatoes and Sage

Sunday Roasts by Betty Rosbottom

(Chronicle Books, 2011, $24.95)

These veal shanks, prepared ossobuco style, are cut crosswise into round pieces, and then cooked in an aromatic mixture of vegetables, broth, and wine. In this version, the veal simmers in the oven instead of on the stovetop, and, when done, the tender shanks are served with buttered fettuccine in place of traditional risotto. This dish improves in flavor when prepared in advance, so there’s no last-minute angst. At serving time, you simply reheat the veal in its sauce, cook the pasta, and arrange both on a platter.

• 6 veal shanks, cut about 1 to 1 1/4 in. (4 lb. total)
• Kosher salt
• 4 tbsp. olive oil
• 4 cups chopped onions
• 4 medium carrots, peeled and cut on the diagonal into slices 1/2 in. thick
• 4 medium garlic cloves, smashed and peeled
• Two 28-oz.-cans Italian-style tomatoes, drained and coarsely chopped
• 4 tsp. dried sage leaves, crumbled (not powdered sage)
• 2 bay leaves, broken in half
• 3 cups reduced-sodium chicken broth
• 1 cup dry red wine
• 1 to 1 1/4 lb. fresh or dried fettuccine
• 1 1/2 tbsp. unsalted butter
• 2 tbsp. minced flat-leaf parsley, for garnish

Arrange a rack at center position and preheat the oven to 350°F.

Pat the veal shanks dry and season generously with salt on both sides. Heat the oil in an extra large, deep-sided frying pan (with a lid) over medium-high heat. (If you don’t have a frying pan large enough to fit all of the veal shanks and then the vegetables, use a large, flameproof roasting pan/tray.) When the oil is hot, add the veal and brown well, for 4 minutes per side. Remove the veal to a platter. Add the onions, carrots, and garlic to the pan. Sauté the vegetables, stirring frequently, for 5 minutes. Return the veal to the pan along with any juices that have collected on the platter. Add the tomatoes, sage, bay leaves, 2 tsp. salt, broth, and wine.

Bring this mixture to a simmer, then cover and place it in the oven. (If using a roasting pan/tray, cover tightly with a double thickness of foil.) Roast until the meat is very tender, for about 2 hours. (The veal can be prepared 2 days ahead; cool, cover, and refrigerate. The veal can also be frozen; defrost under refrigeration 1 day before needed. Reheat covered in a 350°F preheated oven until hot, for about 25 minutes.)

When the veal has finished roasting, return the frying pan to the stove top and set over medium-high heat. Cook, uncovered, until the liquids have reduced and thickened slightly, for 5 to 10 minutes or longer. Cover to keep warm while you prepare the pasta.

Cook the fettuccine in a large pot of boiling salted water until it is tender, for about 5 minutes for fresh or 12 minutes for dried. Drain, toss with butter, and season with salt.

To serve, mound the pasta on a serving platter and top with veal shanks. Nap both the veal and pasta with sauce and sprinkle with parsley. Serves 6

Prep time: 25 minutes

Start-to-finish time: About 3 hours

Sides: A spinach or arugula/rocket salad tossed in lemon juice and olive oil and a loaf of ciabatta for sopping up the delicious sauce are all you need.

Leftover tips: Any veal and pasta that remains can be quickly reheated in a microwave or in a frying pan set over medium heat on the stove.