BEEF AND LEMON OSSO BUCCO PAPPARDELLE
Preheat oven to 180C.
In a heavy based casserole dish heat a little cooking oil and add the garlic, onion and anchovies.
Cook on a medium heat for 4-5 minutes or until well softened.
Dust the beef osso bucco in a little flour and add to the pan browning well on all sides.
Add the lemon peel and enough white wine or water to cover the beef.
Cover and place in the oven to roast for 2 hours.
Set a large pot of water to boil and cook the pasta as per packet instructions.
Remove the beef from the oven and uncover.
Using a fork, roughly mash together the meat, any marrow and the lemon peel. Remove any connective tissue as this can be tough.
Taste and adjust seasoning as needed.
Add the Italian parsley and lemon juice and stir well.
Once pasta is cooked and drained well, serve in deep bowl.
4 pieces beef osso bucco
6 Garlic Cloves peeled and crushed
1-2 tablespoons Plain Flour
1 Lemon juiced and peeled in one long strip
White wine or water
Dried or fresh parpadelle for 4
1 bunch Italian parsley chopped