Ingredients
15 total- 1 tbsp olive oil, plus a drizzle
- 700g osso bucco
- 4 banana shallots, halved and sliced
- 6 garlic cloves, bruised plus 1 grated
- 1 carrot, diced
- 1 tbsp tomato puree
- 1 rosemary sprig
- 250ml Chianti red wine
- 150ml beef stock
- 2 ripe tomatoes, skinned, deseeded and diced
- 1 tbsp cornflour mixed with a little cold water
- 250g fresh pappardelle
- 1 lemon, zest only
- 15g parsley, leaves picked and finely chopped
- 20g parmesan, grated
Method
10 stepsStep 1
Heat the oven to 160°C/ 140°C fan/ gas 3.
Step 2
Set an ovenproof, heavy-based roasting tray over a medium-high heat. Add the oil and sear the beef until golden brown on both sides, remove and set aside.
Step 3
Add the shallots, 6 bruised garlic cloves and diced carrot then cook for 8-10 mins until caramelised.
Step 4
Add the tomato puree, rosemary and wine, bring to the boil then simmer until reduced to a syrup. Pour over the stock then return to the boil and add the cornflour/ water mixture and whisk until thickened.
Step 5
Return the beef, and resting juices, to the tray. Cover then transfer to the oven and cook for 2 ½ - 3 hours, basting regularly, until the beef is tender.
Step 6
Remove the beef from the sauce, place on a warm deep serving dish and cover with foil to keep warm.
Step 7
Pour the sauce into a clean pan over a medium heat and reduce to a rich sauce. Stir through the diced tomato and spoon over the beef.
Step 8
Cook the pasta to packet instructions, then drain and toss with a drizzle of oil.
Step 9
Meanwhile, make the gremolata. Put the lemon zest, parsley, parmesan, grated garlic and plenty of black pepper into a bowl and mix.
Step 10
To serve, divide the pasta between bowls and top with beef, plenty of sauce and gremolata. Enjoy with a glass of Chianti.