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Come Dine With Me Australia

Spicy Osso Buco with Pappardelle

This warming, spicy dish made with flavoursome osso bucco, as prepared by Kiri Brandli from Come Dine With Me Australia, is a main dish you will want to prepare time and time again


  • 100g butter, chopped

  • 3 onions, finely chopped

  • 6 cloves garlic, thinly sliced

  • 4 anchovy fillets

  • 4 stalks celery, finely chopped

  • 100g pancetta, finely diced

  • ½ teaspoon dried chilli flakes

  • 50g piece grana padano parmesan rind (optional) 750ml dry white wine

  • 1.25 litres veal stock

  • 8x 150g osso bucco

  • Seasoned flour, to dust

  • 2½ tablespoons olive oil


  • 1.

    Heat butter in a large casserole over medium heat and cook onions, garlic and anchovies for 5 minutes until soft.

  • 2.

    Add celery, pancetta, chilli flakes and parmesan rind (if using), and cook for 5 minutes or until celery is soft.

  • 3.

    Add wine and veal stock and simmer until reduced by two-thirds.

  • 4.

    Preheat oven to 150°C.

  • 5.

    Meanwhile, dust the osso buco in seasoned flour and shake off the excess.

  • 6.

    Heat the olive oil in a large frying pan over medium-high heat, brown osso buco on both sides, then add to the reduced cooking liquid.

  • 7.

    Cover casserole with a tight-fitting lid and cook in the oven for 3 hours or until the meat starts to fall away from the bone.

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