Ingredients

The following ingredients have 4 Servings
  • 2 veal shanks (approximately 1.5 pounds total)
  • 2 slices bacon (chopped)
  • 2 tbsp vegetable oil
  • 1/2 yellow onion (finely chopped)
  • 1 large carrot (peeled and finely chopped)
  • 3 cloves garlic (minced)
  • 1/2 tsp dried rosemary
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup red wine
  • 1 28 oz can crushed tomatoes

Instruction

  • In a large, non-stick sauce pan over medium-high heat, cook the bacon until it is starting to brown. 
  • Add the vegetable oil and heat until shimmering.
  • Add the onion and carrot and cook for about 5 minutes, stirring occasionally, until the onion is beginning to soften. 
  • Stir in the garlic and cook for about 1 minute, until fragrant. 
  • Add the veal shanks and cook on all sides until starting to brown, a total of 5 - 10 minutes. 
  • Stir in the red wine and bring to a boil. 
  • Stir in the crushed tomatoes until simmering. Stir in the rosemary, salt and sugar. 
  • Add the entire mixture to the slow cooker. Cook on LOW heat for about 8 hours.
  • Remove the veal shanks and shred the meat from the bones, removing all obvious fat. 
  • Return the shredded meat and the clean bones to the pot with the sauce. Stir well to combine. Serve the Ragu sauce with pappardelle pasta.