Ingredients
Directions
- 1
Season beef shanks with salt and pepper and then lightly dust with flour to help browning.
- 2
Sear in hot oil until deep brown in colour. Remove and set to the side.
- 3
Add chopped onion, celery, and carrot, and let sweat before adding garlic, tomato paste and italian chillies.
- 4
Next add tomato puree and beef stock before adding your herbs and spices.
- 5
Add the beef shanks back to the pot and let cook on low until meat falls off the bone and shreds easily with a fork.
- 6
Cook your pappardelle until al dente and add to the sauce. Toss to combine.
- 7
Serve with Parmigiano Reggiano, and a gremolata.
