Osso Bucco Ragu with Pappadelle

Mark Sargeant's melt-in-the mouth veal in a rich wine and tomato sauce is served on a mound of pasta with garlicky gremolata
By Mark Broadbent
Osso Bucco Ragu with Pappadelle
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the gremolata

  • 1 bunches parsley, very fine chiffonade
  • 1 lemon, preferably Amalfi, zest only, finely grated
  • 2 cloves garlic, finely chopped

For the pasta sauce

  • 75 g plain flour
  • 2 whole shin of veal
  • 115 g butter
  • 2 tbsp olive oil
  • 2 small onions, finely chopped
  • 3 carrots, finely chopped
  • 4 stalks celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 small bunches thyme
  • 375 ml dry white wine
  • 1 litres veal or chicken stock
  • 1 bay leaf
  • 6 vine tomatoes, concasse (roughly chopped)
  • 500 g Pappardelle pasta, to serve


1. For the gremolata: spread the parsley, lemon zest and garlic flat on a tray and leave to dry out.

2. For the pasta sauce>: season the flour with salt and pepper and dust each veal shin. In a large heavy pan, melt half the butter and all the oil, brown the meat on all sides, remove from the pan and reduce the heat.

3. Add the rest of the butter to the pan and gently fry the onion, carrot and celery until soft but not brown. Add the garlic, thyme, wine, stock and bay leaf, bring to the boil and reduce the heat to a simmer. Cover the pan and cook for 2 1/2 hours until the meat is meltingly tender.

4. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.

5. Remove the meat from the pan and leave to cool slightly before dicing into 1cm squares. Strain the stock through a fine sieve. Return it to the pan, simmering to reduce and thicken to a coating consistency. Add the reserved meat to the sauce and reheat. Stir through the tomatoes and warm through.

6. Serve on top of a pile of pasta and garnish with a pinch of gremolata.

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