Osso Buco with Pappardelle

Osso Buco with Pappardelle

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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

Preparation:

1

Oven temperature: 180/350

2

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

3

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.

4

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.

5

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

6

Cook in the middle of the oven for 2 hours.

7

Meanwhile, cook the pappardelle as directed.

8

Serve.

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

Directions

1

Oven temperature: 180/350

2

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

3

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.

4

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.

5

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

6

Cook in the middle of the oven for 2 hours.

7

Meanwhile, cook the pappardelle as directed.

8

Serve.

Osso Buco with Pappardelle


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.