Parmesan veal ragu
serves
4
Parmesan veal ragu
"This is the Sophia Loren of cooking. It's got passion, it's got flavour, and it's understated" - Colin Fassnidge.
Ingredients (14)
- 1kg boneless veal shoulder (substitute veal chuck), quartered
- 1 bunch baby (Dutch) carrots, trimmed
- 6 eschalots, peeled, halved
- 2 rosemary sprigs, plus extra 2 tsp finely chopped picked leaves
- 6 garlic cloves, bruised
- 1/2 cup (125ml) white wine
- 8 cups (2L) chicken stock
- 1 parmesan rind (optional)
- 1 cup (200g) pearl barley
- 15g unsalted butter, softened
- 1 tbs plain flour
- 1/4 cup (60ml) extra virgin olive oil
- 200g fresh breadcrumbs
- Finely grated parmesan & chopped flat-leaf parsley leaves, to serve
Method
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1.Combine veal, carrot, eschalot, rosemary sprigs, garlic, wine, stock and parmesan rind, if using, in a large flameproof casserole with a fitted lid. Place over high heat and bring to the boil. Reduce heat to low, cover and cook at a gentle simmer, stirring every hour, for 2 hours 30 minutes or until veal is very tender.
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2.Meanwhile, cook pearl barley according to packet instructions, drain, then set aside.
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3.Transfer veal to a chopping board, coarsely shred with 2 forks and set aside. Discard parmesan rind and rosemary stalks from the ragu. Increase heat to medium-high and bring to a simmer. Combine butter and flour in a bowl and, piece by piece, gradually stir through ragu. Cook, stirring occasionally, for 15 minutes or until thickened slightly.
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4.To make the rosemary breadcrumbs, heat oil in a large frypan over medium-high heat. Add extra chopped rosemary and breadcrumbs, and cook, stirring constantly, for 5 minutes or until golden. Remove from pan and drain on paper towel.
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5.Divide barley and ragu among serving bowls and scatter with rosemary breadcrumbs, parmesan and parsley to serve.
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