Osso Buco with Pappardelle

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

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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Osso Buco with Pappardelle