This classic Italian dish will warm hungry tummies on cold nights.
- 2 kg veal osso buco
- ¼ cup plain flour (40 g)
- salt & pepper to taste
- ⅓ cup olive oil (85 mls)
- 2 onions finely chopped
- 1 small fennel trimmed, finely chopped (250 g)
- 2 small carrots finely chopped
- 2 small celery stalks finely chopped
- 4 garlic cloves crushed
- 2 tblsps thyme leaves
- ½ cup tomato paste (130 g)
- 1 cup red wine (250 mls)
- ½ cup beef stock (125 mls)
- 400 g can chopped tomatoes
- 500 g pappardelle pasta cooked to serve
- ¼ bunch fresh parsley chopped to serve
- Lightly dust veal in flour and season with salt and pepper.
- Heat ¼ cup of the oil in a large roasting pan over a medium to high heat. Add veal in four batches. Cook, turning once, until golden brown. Transfer to a bowl.
- Heat remaining oil in same pan over a medium heat. Add onions, fennel, carrots, celery, garlic and thyme. Cook, stirring occasionally, for 15 minutes, or until soft and lightly browned. Add paste. Cook for 2 minutes. Add wine. Boil until reduced by half. Add stock and tomatoes. Return to boil. Add veal to pan with any juices. Cover.
- Cook in a moderately slow oven (160C) for 2 hours, or until veal is tender.
- Serve veal over pasta. Sprinkle with parsley.
If you prefer, replace veal with beef osso buco.
Pappardelle is large, wide strips of pasta available fresh or dried.
Osso buco can be up to two days ahead. Keep covered, in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.0 g|
|Total carbohydrates||75.8 g|
|- Sugars||8.2 g|
|Dietary fibre||6.6 g|