Spicy Osso Buco with Pappardelle

12 Ingredients

5

Method

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.

Nutritional information

Nutritional analysis per serving (8 servings)

Energy 236kj
Fat Total 19g
Saturated Fat 8g
Protein 6g
Carbohydrate 9g
Sugar 3g
Sodium 490mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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