PAPPARDELLE WITH BEEF AND LEMON OSSO BUCO
Beef osso buco won’t break the bank and a little goes so a long way. This set-and-forget meal is a perfect Sunday afternoon number.
Preheat oven to 180°C.
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 mins or until softened. Dust the beef osso bucco in flour and add to the pan. browning well on all sides.
Add the lemon peel and enough white wine to cover the beef. Cover and place in the oven to cook 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, mash the meat from the centre bone, mashing the lemon peel into the mixture as you go.
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 bowls.
4 pieces beef osso buco
6 cloves garlic, peeled and crushed
2 red onions, peeled and sliced
6 Ortiz anchovies
1 lemon, juiced and peeled in one long strip
1 bunch Italian parsley
190-gram pottle Farro green sicilian olives
1 x 500-gram packet La Molisana dried pappardelle