"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."
Preheat the oven to 160°C or 140°C fan assisted (gas 3).
In a heavy based roasting tray over a medium high heat sear the beef in a little olive oil on both sides, remove from the tray & cook the shallots, garlic & carrot until caramelised.
Add the tomato paste & red wine & reduce to syrup then pour over the stock, bring to a boil & thicken with the corn flour mix before placing the beef back in the tray.
Place in the oven covered & slow cook for 2½ to 3 hours, basting regularly with the stock until the beef is tender.
Remove the beef from the stock, place on a warmed deep serving dish & cover with foil to keep warm.
Pass the stock into a clean saucepan, reduce until you reach a rich sauce like consistency, add the diced tomato & pass the sauce back over the beef.
For the gremolata simply mix the ingredients together & keep to one side.
To cook the pasta bring a pan of lightly salted water to the boil, add the pasta & cook for 4 to 5 minutes, drain & toss with a little olive oil.
To serve:
Serve the osso bucco with the Pappardelle and generously sprinkle over the gremolata. Enjoy with a glass of Chianti.