Beef Brasato with Pappardelle and Mint
Chef Way At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Easy Way Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Recipe by Food & Wine April 2011