4 whole NZ Petite Veal Hindshanks
4 cloves of Garlic
1/4 cup diced Onion
1/4 cup sliced Mushrooms (bella, crimini, porcini…anything earthy n beefy flavored)
6 whole de-skinned Plum Tomatoes (halved if fresh)
1/4 cup whole Olives
4 pc Kurobuta Uncured Bacon
1/2 cup Beef Stock
1/4 cup Red Wine (Chianti, Sangiovese, or any med. body earthy red)
1/8 cup EVOO
1/8 cup Butter, solid
1/2-3/4lb Bucatini Pasta, dried
4-6 leaves Basil, fresh
2 Bay Leaves, dried
2 tbsp Oregano Flakes, dried
1 tsp Cayenne Pepper, powder
Sea Salt to taste
Finishing to taste:
Parmigiano or Romano Cheese
1. Cut a small incision in each garlic clove and insert a whole clove (makes it easier to fish them out later).
2. 6-8 quart pot, season pot with butter over med heat until light brown.
3. Sear all sides of shanks, remove once browned and keep warm on side.
4. EVOO in pan to deglaze, scrape all meat and brown bits off pan into EVOO.
5. Reduce heat, sweat onion, garlic, olives.
6. Wrap shanks in raw bacon, using toothpick to secure.
7. Add shanks back to pot.
8. Add plum tomatoes. Lightly salt, then cover pot for 2-3 minutes for caramelization.
9. Add wine, beef broth, and EVOO if necessary to cover shanks halfway.
10. Cover pot, reduce heat to very low and let cook for 2-5 hours, rotating shanks every hour for even cooking.
11. Uncover the pot. Add sliced mushrooms, basil, bay leaves, oregano, and cayenne pepper, sea salt and pepper to taste.
12. Cook, uncovered, for another hour minimum.
13. Boil 5-8 quarts of water depending on amount of pasta desired with portion.
14. Salt the water heavily once a light boil begins (Italians say pasta water should taste like the sea). Cook the pasta.
15. Strain pasta, plate shank (thick side down) in center of pasta bowl.
16. Remove toothpick from bacon, plate pasta around shank.
17. Remove the cloves from the garlic & ladle sauce onto pasta and shank.
18. Season pasta with pepper, grated cheese, and parsley to taste.
19. Put on large bib & enjoy!