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

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

By Jeff Baker

"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..."


  1. Preheat the oven to 160°C or 140°C fan assisted (gas 3).
  2. 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.
  3. 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.
  4. Place in the oven covered & slow cook for 2½  to 3 hours, basting regularly with the stock until the beef is tender.
  5. Remove the beef from the stock, place on a warmed deep serving dish & cover with foil to keep warm.
  6. 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.
  7. For the gremolata simply mix the ingredients together & keep to one side.
  8. 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.

  • The 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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