Veal Cooked at Low Temperature - Pennes with Veal Jus and Milk Sauce

Ingredients : 

800g Boned veal spare ribs in one piece

500g Penne pasta 

8 Pak Choï 

Sauce:

500ml milk 

400ml veal stock 

Method :

Preheat the oven at 180c.

Salt the veal. 

Brown the meat on all sides. Lower the oven to 80c and put the meat in straight away

Cook for 3h basting regularly. 

Bring the milk and stock to a low simmer and let reduce till you reach a creamy texture. 

Half the pack-choï and cook in a wok at low temperature with butter until tender.  

Cook the penne untill al-dente. 

Rest the meat 10 minutes and cut into regular pieces. 

Mix the pennes in the sauce and plate, add the meat and pack-choï.

Enjoy!