How to make it

  • In a mortar and pestle,crush the garlic, oregano and bay leaves with a little salt until a paste forms. Smear the paste all over the veal.
  • Heat the oil in a large heavy pot over medium heat. Add the pancetta and fry for 2 minutes to render out the fat a little. Add the veal pieces and cook without stirring for 2 minutes, then rotate veal to brown evenly. Season with pepper and a bit more salt. Remove the meat.
  • Add the shallots, celery and carrot and saffron. Cook until softened. Return the veal to the pot, then stir through the tomato paste and thyme. Add the wine and simmer for 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for about 40 minutes or until meat is tender and falling from the bone.
  • Cook the pasta in boiling salted water. Drain. Remove meat from pot. Add pasta, parsley, butter, juice and rind of lemon to the pot and stir. Season to taste, then return meat to pot and heat through.

Reviews & Comments 1

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    " It was excellent "
    shirleyoma ate it and said...
    Love this dish!!! got my 5
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