How To Cook Italian Style Beef Osso Bucco with Pappardelle and Gremolata

Name: How To Cook Italian Style Beef Osso Bucco with Pappardelle and Gremolata
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 2

20 mins
3 hours
medium
2

Recipe by

Jeff Baker

Ingredients

2 pieces beef osso bucco
Olive oil for searing
4 banana shallots, cut in half & sliced
6 cloves garlic
1 carrot diced
1 tbls. Tomato paste
1 sprig rosemary
250 ml Chianti red wine
150 ml beef stock
2 Ripe tomatoes, skinned, deseeded & flesh diced
Corn flour mixed with a little cold water to thicken
1 x 250g Pappardelle
For the Gremolata:
1 lemon (zest only)
Small bunch parsley
20 g Parmesan
1 clove garlic
Few turns cracked black pepper

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Method

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.