Gratin of Veal Shanks with Spiced Tomato Sauce and Pasta from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert

Name: Gratin of Veal Shanks with Spiced Tomato Sauce and Pasta from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert
Ingredients: 3 large garlic cloves, thinly sliced; 2 cloves; 1 small Ceylon cinnamon stick; ¼ cup extra virgin olive oil; 1 bay leaf; 2 medium red onions, finely chopped; 1 cup dry white or red wine; 3 ounces freshly grated kefalotyri or pecorino Romano cheese (about ¾ cup); 2 to 3 tablespoons red wine vinegar; 12 ounces tubular pasta, such as bucatini, perciatelli, or ziti; 1½ tablespoons honey, preferably thyme honey; Salt and freshly ground black pepper; 1 can (28 ounces) whole San Marzano–style tomatoes, seeded and drained in a colander; ⅛ teaspoon crushed hot red pepper; 2½ pounds veal shanks, cut into large chunks (ask your butcher to do this); ¾ teaspoon sweet paprika; 5 tablespoons unsalted butter

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Here’s my updated recipe for pastitsatha, a particularly popular dish on the Ionian Island of Corfu, where the food is spicy rather than herbal as in most of Greece. It’s nearly impossible to...

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Ingredients

3 large garlic cloves, thinly sliced
2 cloves
1 small Ceylon cinnamon stick
¼ cup extra virgin olive oil
1 bay leaf
2 medium red onions, finely chopped
1 cup dry white or red wine
3 ounces freshly grated kefalotyri or pecorino Romano cheese (about ¾ cup)
2 to 3 tablespoons red wine vinegar
12 ounces tubular pasta, such as bucatini, perciatelli, or ziti
1½ tablespoons honey, preferably thyme honey
Salt and freshly ground black pepper
1 can (28 ounces) whole San Marzano–style tomatoes, seeded and drained in a colander
⅛ teaspoon crushed hot red pepper
2½ pounds veal shanks, cut into large chunks (ask your butcher to do this)
¾ teaspoon sweet paprika
5 tablespoons unsalted butter