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1
Season the veal shanks with salt and pepper and dredge them in flour, shaking off the excess.
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2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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3
Add the veal shanks and cook over high heat, turning, until browned all over, about 15 minutes.
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4
Transfer the shanks to a plate.
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5
Add the garlic, carrots, celery, and onion to the casserole and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes.
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6
Add the wine and balsamic vinegar and cook over high heat, stirring occasionally, until the liquid has reduced to a thick syrup, about 25 minutes.
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7
Return the veal shanks to the casserole and add the tomatoes and their liquid, the beef broth, 1 rosemary sprig, 2 tablespoons of the basil and the water.
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8
Season with salt and pepper and bring to a boil.
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9
Cover partially and cook over low heat, stirring occasionally, until the veal is very tender, about 2 1/2 hours.
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10
Transfer the veal to a plate and let cool slightly.
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11
Discard the bones.
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12
Cut the meat into 1-inch pieces.
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13
Strain the sauce through a fine sieve, pressing on the solids to extract as much liquid as possible; discard the solids.
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14
Rinse out the casserole and return the sauce to it.
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15
Boil the sauce over high heat until reduced to 2 1/2 cups, 8 to 10 minutes.
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16
Stir in the veal and the remaining 2 tablespoons of basil and season with salt and pepper.
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17
Keep the veal ragu warm over low heat.
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18
In a large pot of boiling salted water, cook the pappardelle until al dente.
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19
Drain thoroughly and return to the pot.
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20
Add the veal ragu and toss gently.
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21
Transfer to a warmed large bowl, sprinkle with Parmesan and garnish with rosemary sprigs.
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22
Serve immediately, passing more Parmesan at the table.
