Veal, artichoke and lemon ragu
7
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Try this dish starring tender veal pieces accompanied with the fun textures of artichoke and orecchiette pasta.
Ingredients
Veal leg steak, raw
400 g, (Buy 500g) fat trimmed, cut into 3cm pieces
Plain flour
2 tbs
Olive oil
1 tbs
Globe artichoke
2 medium, stems trimmed, outer leaves removed, quartered
Leek
8 whole, baby variety
Garlic
3 clove(s), thinly sliced
Chicken stock
1 cup(s), (250ml)
Fresh thyme
1 tbs, (3 sprigs) lemon variety
Lemon juice
¼ cup(s), (60ml)
Fresh lemon rind
2 tsp, finely grated
Dry pasta
180 g, orecchiette
Fresh flat-leaf parsley
1 cup(s), leaves
Instructions
1
Place veal and flour in a large bowl and toss to coat. Heat oil in a large saucepan over medium-high heat. Cook veal, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Reheat same pan over medium-high heat. Cook artichokes, leeks and garlic, stirring, for 5 minutes or until softened.
3
Return veal to pan with stock, thyme, juice and rind and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 20 minutes or until veal is tender.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
5
Top pasta with ragu and sprinkle with parsley. Season with salt and pepper to serve.
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