Beef Brasato with Pappardelle and Mint
Ingredients
- 2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces
- One 750-milliliter bottle dry red wine
- 15 mint sprigs, stems reserved
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- One 35-ounce can peeled Italian tomatoes, crushed
- 1 pound fresh pappardelle
- 4 large garlic cloves, thinly sliced
- Freshly grated Parmigiano-Reggiano cheese, for serving
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