Bigalora's veal and artichoke ragu - New York News

Bigalora's veal and artichoke ragu

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Get this recipe courtesy of Chef Frank Olbrantz from Bigalora, one of the many eateries taking part in Royal Oak Restaurant Week happening now through April 6, 2014.

Veal top round 2 to 5 pounds
4 carrots
4 white onions
6 ribs of celery

Fine chop on all veggies
1 liter of water
3 cups white wine
Salt and pepper to taste
Covered and braised for 15 hours at 250 degrees
After cooked, small dice meat 
Finish pasta dish with parsley and Italian cheese
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