Osso Bucco with Pasta
From debwin 16 years agoIngredients
- 5 garlic cloves, sliced shopping list
- 1/2 bunch oregano, chopped shopping list
- 2 bay leaves shopping list
- salt, to taste shopping list
- 12 pieces veal osso bucco, pale and loose(shank/knuckle) shopping list
- 120ml extra virgin olive oil shopping list
- 100g pancetta, thickly sliced and cut into strips shopping list
- black pepper shopping list
- 10 shallots, thickly sliced shopping list
- 2 celery stalks, finely sliced shopping list
- 1 carrot, finely sliced shopping list
- 2 pinches saffron threads (optional) shopping list
- 2T tomato paste shopping list
- 3 thyme sprigs shopping list
- 2c white wine shopping list
- 1.5-2ltrs beef stock shopping list
- 500g large fusilli shopping list
- 1c continental parsley shopping list
- 80g butter shopping list
- juice and rind of 1 lemon shopping list
How to make it
- In a mortar and pestle,crush the garlic, oregano and bay leaves with a little salt until a paste forms. Smear the paste all over the veal.
- Heat the oil in a large heavy pot over medium heat. Add the pancetta and fry for 2 minutes to render out the fat a little. Add the veal pieces and cook without stirring for 2 minutes, then rotate veal to brown evenly. Season with pepper and a bit more salt. Remove the meat.
- Add the shallots, celery and carrot and saffron. Cook until softened. Return the veal to the pot, then stir through the tomato paste and thyme. Add the wine and simmer for 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for about 40 minutes or until meat is tender and falling from the bone.
- Cook the pasta in boiling salted water. Drain. Remove meat from pot. Add pasta, parsley, butter, juice and rind of lemon to the pot and stir. Season to taste, then return meat to pot and heat through.
People Who Like This Dish 4
- eyliable Wonderland, AU
- shirleyoma Cove, OR
- mairek Toronto, CA
- eclaires Chicago, IL
- debwin Toronto, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments