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Ingredients

1. Four 1-pound veal shanks, about 2 1/2 inches thick, tied
2. Salt and freshly ground pepper
3. All-purpose flour, for dredging
4. 1/4 cup extra-virgin olive oil
5. 4 garlic cloves, minced
6. 3 medium carrots, finely chopped
7. 2 celery ribs, finely chopped
8. 1 medium onion, finely chopped
9. 2 cups dry red wine
10. 3/4 cup balsamic vinegar
11. One 35-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
12. 2 cups beef stock or canned low-sodium broth
13. 1 fresh rosemary sprig about 6 inches long, plus more rosemary sprigs for garnish
14. 1/4 cup finely chopped basil
15. 2 cups water
16. 1 pound pappardelle
17. Freshly grated Parmesan cheese, for serving

Description

Food & Wine