We decided to make one of our very favorite pastas. It has a French name: Tendrons de Veau Le Cameleon, but is really like an Italian Pasta with Veal Sauce.
You can use many different cuts of veal, but we use Veal Shanks. It is braised on top of the stove. When done, all of the meat falls off of the bone and we scoop out the marrow and add it to the sauce. It is VERY rich and delicious. The recipe is in a wonderful cookbook: Bistro Cooking by Patricia Wells. You can get the recipe in our blog of: January 6, 2009. Click the date to get the recipe.
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