Veal osso buco pappardelle with chilli pangrattato

This pasta dish uses simple ingredients that are both textural and mouth-watering!

15 minutes prep.

2 hours 15 minutes cooking

Serves 4

Ingredients

  • 1/2 cup (75g) plain flour
  • 1.8kg (about 6) veal osso buco
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 leek (white part only), sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1/2 bunch thyme, leaves picked
  • 2 cinnamon quills
  • 2 tbs tomato paste
  • 2 x 400g cans chopped tomatoes
  • 3 cups (750ml) veal or beef stock
  • 500g pappardelle or other long pasta
  • Grated parmesan, to serve
Pangrattato
  • 200g sourdough bread, crusts removed, cut into 1cm pieces
  • 100g unsalted butter
  • 2 garlic cloves, finely grated
  • Finely grated zest of 1 lemon
  • 1 long red chilli, seeds removed, finely chopped
  • 1/2 bunch flat-leaf parsley, leaves finely chopped

Method

  1. Place the flour in a large bowl and season. Add the osso buco pieces and toss to coat in the flour. Heat the oil in a large heavy-based saucepan over high heat.
  2. In batches, cook the osso buco for 4 minutes each side or until well browned, then remove and set aside. Reduce heat to medium and add the carrot, onion, leek and celery.
  3. Cook, stirring, for 3-4 minutes until softened, then add garlic, thyme and cinnamon, and cook, stirring, for a further 1-2 minutes until fragrant.
  4. Add the tomato paste and cook, stirring, for 1-2 minutes until slightly caramelised. Add the tomatoes and stock, and return osso buco to the saucepan. Cover surface with a circle of baking paper, bring to a simmer, then reduce heat to low and cook for 2 hours or until the meat is tender.
  5. Remove osso buco from sauce, shred meat from the bones and set aside, discarding the bones. Return the sauce to medium heat and cook for 10 minutes or until thickened and reduced. Using a stick blender, blend the sauce until smooth. Return the shredded meat to the sauce.
  6. Meanwhile, preheat the oven to 200°C. For the pangrattato, place sourdough on a baking tray and bake for 15 minutes or until crisp and dry. Cool slightly, then transfer to a food processor and pulse to fine crumbs. Melt butter in a frypan over medium-high heat. Add the breadcrumbs and cook, tossing, for 2-3 minutes until golden. Add garlic, lemon zest and chilli, and cook for a further 1-2 minutes until fragrant.
  7. Drain on paper towel then transfer to a bowl with parsley. Season and toss to combine. Set aside.
  8. Cook pasta in a pan of boiling salted water according to packet instructions. Drain and return to pan, then add meat sauce and toss gently to combine.
  9. Divide osso buco pappardelle among serving bowls and top with pangratatto and parmesan to serve.
RECIPES

Veal osso buco pappardelle with chilli pangrattato

This pasta dish uses simple ingredients that are both textural and mouth-watering!

15 minutes prep.

2 hours 15 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 1/2 cup (75g) plain flour
  • 1.8kg (about 6) veal osso buco
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 leek (white part only), sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1/2 bunch thyme, leaves picked
  • 2 cinnamon quills
  • 2 tbs tomato paste
  • 2 x 400g cans chopped tomatoes
  • 3 cups (750ml) veal or beef stock
  • 500g pappardelle or other long pasta
  • Grated parmesan, to serve
Pangrattato
  • 200g sourdough bread, crusts removed, cut into 1cm pieces
  • 100g unsalted butter
  • 2 garlic cloves, finely grated
  • Finely grated zest of 1 lemon
  • 1 long red chilli, seeds removed, finely chopped
  • 1/2 bunch flat-leaf parsley, leaves finely chopped

Method

  1. Place the flour in a large bowl and season. Add the osso buco pieces and toss to coat in the flour. Heat the oil in a large heavy-based saucepan over high heat.
  2. In batches, cook the osso buco for 4 minutes each side or until well browned, then remove and set aside. Reduce heat to medium and add the carrot, onion, leek and celery.
  3. Cook, stirring, for 3-4 minutes until softened, then add garlic, thyme and cinnamon, and cook, stirring, for a further 1-2 minutes until fragrant.
  4. Add the tomato paste and cook, stirring, for 1-2 minutes until slightly caramelised. Add the tomatoes and stock, and return osso buco to the saucepan. Cover surface with a circle of baking paper, bring to a simmer, then reduce heat to low and cook for 2 hours or until the meat is tender.
  5. Remove osso buco from sauce, shred meat from the bones and set aside, discarding the bones. Return the sauce to medium heat and cook for 10 minutes or until thickened and reduced. Using a stick blender, blend the sauce until smooth. Return the shredded meat to the sauce.
  6. Meanwhile, preheat the oven to 200°C. For the pangrattato, place sourdough on a baking tray and bake for 15 minutes or until crisp and dry. Cool slightly, then transfer to a food processor and pulse to fine crumbs. Melt butter in a frypan over medium-high heat. Add the breadcrumbs and cook, tossing, for 2-3 minutes until golden. Add garlic, lemon zest and chilli, and cook for a further 1-2 minutes until fragrant.
  7. Drain on paper towel then transfer to a bowl with parsley. Season and toss to combine. Set aside.
  8. Cook pasta in a pan of boiling salted water according to packet instructions. Drain and return to pan, then add meat sauce and toss gently to combine.
  9. Divide osso buco pappardelle among serving bowls and top with pangratatto and parmesan to serve.
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