Spicy Osso Buco with Pappardelle

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.