Name: Osso Buco with Pappardelle
Ingredients: 4 veal shank slices, 3-in. thick; Approx. 45 ml (3 tbsp.) flour; 30 ml (2 tbsp.) olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 1 celery stalk, chopped; 5 ml (1 tsp.) fennel seeds; A pinch of chili flakes; 250 ml (1 cup) dry white wine; 750 ml (3 cups) chopped tomatoes; A pinch of sugar; 1 bay leaf; 1 sprig of rosemary; Lemon zest, for garnish; Chopped chervil, for garnish; Fleur de sel, for garnish

01 Aug Osso Buco with Pappardelle

Posted at 12:05h in by Team 3e joueur

Ingredients:

4 veal shank slices, 3-in. thick

Approx. 45 ml (3 tbsp.) flour

30 ml (2 tbsp.) olive oil

1 onion, chopped

2 cloves of garlic, minced

1 celery stalk, chopped

5 ml (1 tsp.) fennel seeds

A pinch of chili flakes

250 ml (1 cup) dry white wine

750 ml (3 cups) chopped tomatoes

A pinch of sugar

1 bay leaf

1 sprig of rosemary

Lemon zest, for garnish

Chopped chervil, for garnish

Fleur de sel, for garnish

Preparation:

Oven temperature: 180/350

On a work surface, season the veal shanks and sprinkle with flour.

In an ovenproof covered saucepan, sear the veal shanks in the oil for 2 minutes on each side over medium heat. Remove and set aside.

Reduce heat to low and add the onion, garlic, celery, fennel seeds and chili flakes. Sauté while stirring for 5 minutes. Add the white wine and reduce by half.

Add the tomatoes, sugar, bay leaf, rosemary and veal shanks. Spoon sauce overtop and cover.

Cook in the middle of the oven for 2 hours.

Meanwhile, cook the pappardelle as directed.

Serve.

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