Pasta with Simmered Veal Shanks

After an afternoon having fun with the Grandies we were invited to share dinner with the support team.
It was delicious.......
Didn't have my camera so have to rely on this scan from Donna Hay's book 'Off the Shelf - Cooking from the Pantry'. I love all of her books, and this one has quite a few fave recipes, along with her book ' 'the instant cook' - just love these books, they make great gifts too.

There are links to Donna's books and some recipes on her site
along with a new book 'no time to cook'
http://www.donnahay.com.au/about-donna-hay/biography.php

This is Donna's recipe:

pasta with simmered veal shanks

6 thick slices veal shank
2 x 400g (14 oz) cans peeled tomatoes, crushed
4 cups (1 3/4 pints) beef stock
1 cup (8 fl. oz) red wine
2 cloves garlic, sliced
2 tablespoons chopped thyme leaves
cracked black pepper and sea salt
400g rigatoni or penne
parmesan cheese to serve

Place the veal shanks, tomatoes, stock, wine, garlic, thyme, pepper and salt in a deep frying pan or large saucepan and bring to the boil. Cover and simmer over low to medium heat for 45 minutes or until the veal is tender.
Remove the veal from the pan. Simmer the sauce, uncovered, and reduce until it thickens. Remove the meat from the bones and chop.
Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain. Mix the veal into the sauce and toss the pasta through. Place on serving plates and top with parmesan
Serves 4

The DIL served it with a lovely crisp salad, and sides of sliced avocado and persian fetta and of course the finely grated parmesan.... Bliss.