Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ragout
To serve
How it's done
Ragout
Heat 1 tbsp of oil in a cooking pot. Brown the meat for approx. 4 mins. on each side, remove and season. Add the mushrooms to the same pot, fry for approx. 3 mins., remove, set aside. Reduce the heat, add a dash of oil, add the onions, sauté for approx. 2 mins. Pour in the wine and reduce completely. Add the stock and bay leaves, bring to the boil. Reduce the heat, return the meat to the pot, cover and braise over a low heat for approx. 1 hr. Add the apricots and reserved mushrooms, braise (uncovered) for approx. 30 mins. Remove the shanks, pull apart the meat with two forks, return to the pot. Pour in the cream, heat through, season.
To serve
Cook the pasta in boiling salted water until al dente, then drain and mix with the ragout. Mix in the parsley.
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