Veal Pasta Dinner

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Wines: All provided by Bea Landon

Mc Price Myers 2003 Santa Ynez Valley Sirah Larner Vinevard
JC Cellars Syrah 2003 Fess Parker's Vineyard
Lingerfelder Satyr Brut NV


We wanted to make a pasta that based upon a winter braise. We decided to make a ragu from veal shanks. We chased the shanks down, but finally decided to buy them from Guss Meats, one of the last of the real butchers in Los Angeles. They provide meat for many of our favorite restaurants such as Campanile and JAR.

The recipe we followed was from one of our favorite French Cookbooks by Patricia Wells, Bistro Cooking: Tendrons de Veau Le Cameleon. We started the braise of the shanks early in the day. Bea Landon joined us for dinner and helped assemble the pasta and salad.

Before dinner we had Wine with Cheese (Nevat and Xamorano) and Sausage from the Cheese Store of Silverlake.

For the salad course we had a salad from Suzanne Goin’s new cookbook: Sunday Suppers at Lucques. The first courses at her restaurant are always fabulous. We made a salad with Dates, Almonds, Parmesan Cheese, arugula, Almond Oil and blood oranges,

For desert we had German Chocolate Cake from Perfectly Sweet.

Great Dinner, Fabulous Wines and lots of leftovers (except the great wines)!