
01 Aug Osso Buco with Pappardelle

Ingredients:
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.
Ingredients
Directions
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.