We are thrilled that chef Daniel Costa shared his incredible holiday dishes with us this issue. Make his taglioni this weekend. It will change your life.
| 1-2 | veal or beef shank (500-750 g) |
| 1 med | carrot, peeled and cut into 4 |
| 1 stick | celery, cut into 4 |
| ½ | yellow onion, peeled and halved |
| 2c | dry white wine |
| 2-3 c | chicken, beef or vegetable broth |
| 1 sprig | fresh rosemary, left whole |
| 1T | kosher salt |
| 10 cracks | black pepper |
| 4T | olive oil |
| 1 knob | unsalted butter |
| 250 g | tagliolini or tagliatelle Grana Padano |
Preheat the oven to 350°F.
Heat 2 tablespoons of the olive oil in a heavy-bottomed, medium sized pot over medium-high heat. Sear the shank(s) on both sides until dark golden brown. Remove the meat from the pot and set aside. Carefully discard the remaining oil. Return the pot to medium-high heat along with the remaining 2 tablespoons of olive oil. Add the carrot, celery and onion, fry until the vegetables are partially caramelized. Add the white wine, salt, rosemary sprig and black pepper. Allow the white wine to boil for 1 minute. Return the shanks to the pot. Add enough broth to cover the shank by 1 inch. Bring the liquid to a simmer, cover tightly with a lid or foil and place in the oven.
Allow the shank to braise for 3 hours or until just falling apart when touched with a fork. Allow the shank to rest in its braising liquid for at least 45 minutes.
Remove the shank from the liquid and set aside. Strain the vegetables and rosemary from the braising liquid and discard. Place 3 cups of the strained braising liquid in a medium size pot or large pan. Reduce the liquid by half. While the liquid is reducing, pull the shank meat into small pieces, and add to the reducing liquid.
Cook the tagliolini in a large pot of salted boiling water until al dente. Using tongs, pull the tagliolini directly from the water into the pan of reduced braising liquid, along with the knob of butter and 2 tablespoons of freshly-grated Grana Padano. Stir or toss vigorously, to emulsify the sauce.
Serve immediately topped with more Grana Padano and a few cracks of black pepper.
Serves 2-4, depending on cut.