Slow Cooked Veal Shank Pasta with Pesto

makes 4-6 servings

WHAT YOU NEED

• 2 tablespoons olive oil
• 1.2kg veal shanks
• 1 brown onion, diced
• 3 cloves garlic, chopped
• 1 cup red wine
• 2 x 400g cans chopped tomatoes
• 6 sprigs, thyme
• 1 cup water
• Sea salt & black pepper

Pesto

• 3 cups basil leaves
• ½ cup olive oil
• 1/3 cup Parmesan, grated
• Sea salt & black pepper

HOW TO MAKE

1. To make the pesto, place the basil, oil, Parmesan, salt and pepper in the bowl of a food processor. Process until well combined. Set aside.
2. Heat the oil in a large heavy-based saucepan over high heat. Add the veal and cook for 1-2 minutes each side or until browned. Set aside.
3. Add the onion and garlic and cook for 1-2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the veal back to the pan and bring to the boil.
4. Reduce the heat to low, cover and simmer for 2 hours or until the veal is tender and falling off the bone. Remove from the pan, and shred the meat from the bones, discarding the bones.
5. Cook the fresh pasta for about 5 minutes or until tender. Drain and return to the pan. Add the veal sauce and toss to combine. Spoon over the pesto to serve.

Fresh Pasta

makes 4 servings

• 2 ½ cups plain flour
• ¼ teaspoon salt
• 4 eggs, at room temperature
• Plain flour, extra, for dusting

HOW TO MAKE

1. Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the center. Place eggs in the well and use a fork to lightly whisk, and then using the fork, bring in flour from the edges of the well and incorporate them into the egg, until the mixture forms a dough.
2. Lightly flour your work surface and firmly knead the dough for about 8-10 minutes until smooth and elastic. Divide the dough into 4 and cover with a damp tea towel to rest for 10 minutes.
3. Attach a pasta machine to the side of a work bench and adjust the machine’s rollers to the widest setting. Take one portion of the dough and dust with flour, and flatten with your hands into a rectangle shape. Feed through the rollers, then adjust to the second widest setting, and feed through again, repeating until dough is about 1mm thick.
4. Feed through the fettuccine attachment, or cut by hand into the desired width.