Pappardelle Recipe

Prepare the Braised Pork Shank

In a large pot, heat olive oil over medium-high heat. Season the pork shank with salt and black pepper, then sear it on all sides until browned. Remove the pork and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes.

Add the Pork and Stock

Return the seared pork shank to the pot. Add the chicken stock, cover, and reduce the heat to low. Let it braise for about 2 hours, or until the pork is tender.

Make the Salsa Verde

In a bowl, combine chopped parsley, capers, and chopped anchovy fillets. Stir well and set aside.

Cook the Pappardelle

In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside.

Prepare the Madeira Jus

Once the pork is tender, remove it from the pot. Strain the cooking liquid into a separate saucepan. Add Madeira wine and reduce over medium heat until thickened, about 10 minutes.

Assemble the Dish

Shred the pork and toss it with the cooked pappardelle. Serve with a drizzle of Madeira jus, topped with salsa verde and diced preserved lemon.