for 4 people

Ragout

	olive oil for frying
4	veal shanks (each approx. 200 g)
¾ tsp	salt
a little	pepper
350 g	mixed mushrooms (e.g. button, king oyster, oyster, cut into slices)
2	onions, finely chopped
2 dl	white wine
6 dl	porcini stock
2	bay leaves
100 g	dried apricots, cut in half
½ dl	cream
	salt and pepper to taste

To serve

300 g	pasta (e.g. Calamarata)
	salted water, boiling
1 bunch	parsley, coarsely chopped

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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