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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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