Pappardelle With Tangy Veal Ragù

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Four 1-pound veal shanks, about 2 1/2 inches thick, tied

Salt and freshly ground pepper

All-purpose flour, for dredging

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

3 medium carrots, finely chopped

2 celery ribs, finely chopped

1 medium onion, finely chopped

2 cups dry red wine

3/4 cup balsamic vinegar

One 35-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved

2 cups beef stock or canned low-sodium broth

1 fresh rosemary sprig about 6 inches long, plus more rosemary sprigs for garnish

1/4 cup finely chopped basil

2 cups water

1 pound pappardelle

Freshly grated Parmesan cheese, for serving

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