Veal osso buco pappardelle with chilli pangrattato

Ingrediënten

• 75 g plain flour — 1/2 cup
• 1.8 kg veal osso buco — about 6 pieces
• 60 ml extra virgin olive oil — 1/4 cup
• 1 carrot — chopped
• 1 onion — chopped
• 1 leek (white part only) — sliced
• 2 celery stalks — chopped
• 2 garlic cloves — chopped
• ½ bunch thyme — leaves picked
• 2 cinnamon quills
• 2 tbs tomato paste
• 2 cans (400g) chopped tomatoes
• 750 ml veal or beef stock — 3 cups
• 500 g pappardelle or other long pasta
• parmesan — grated, to serve
• Pangrattato
  200 g sourdough — crusts removed, cut into 1cm pieces
• 100 g unsalted butter
• 2 garlic cloves — finely grated
• 1 lemon — finely grated zest
• 1 long red chilli — seeds removed, finely chopped
• ½ bunch flat-leaf parsley — leaves finely chopped

Materiaal

• large heavy-based saucepan
• food processor
• frypan
• stick blender
• baking tray

Bereiding

1. 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. 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. 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. 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.⏱ 120 min

5. 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.⏱ 10 min

6. 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.⏱ 15 min

7. 7

   Drain on paper towel then transfer to a bowl with parsley. Season and toss to combine. Set aside.

8. 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. 9

   Divide osso buco pappardelle among serving bowls and top with pangrattato and parmesan to serve.