Osso Buco with Pappardelle

We've transformed this classic Milanese dish of veal shanks into a simple do-ahead pasta sauce that's perfect for company fare.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 1 people

Rate This!

  • Makes: 6 servings
  • Prep: 35 mins
  • Cook: 2 hrs

Osso Buco with Pappardelle

Directions

  1. For sauce, in a 4- to 5-quart Dutch oven heat oil over high heat. Add veal shanks and veal stew meat. Cook about 5 minutes or until veal is well browned on all sides, turning to brown evenly. Using a slotted spoon, transfer to a plate; set aside.
  2. Reduce heat to medium. Add onion and carrot to Dutch oven; cook for 5 minutes. Stir in garlic; cook for 30 seconds. Stir in flour; cook for 1 minute more. Carefully add tomatoes, wine, broth, salt, pepper, and thyme, stirring to break up tomatoes.
  3. Return veal to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is very tender.
  4. Remove veal shanks. Separate the meat and marrow from the bones. Discard bones. Stir meat and marrow back into sauce in Dutch oven.
  5. Serve sauce with hot pasta.

From the Test Kitchen

*

For the photo, we used Herbed Pappardelle cut into Fazzoletti (Handkerchiefs).

Homemade Pappardelle

Directions

  1. In a food processor combine flour, eggs, egg yolks, and salt. Cover and process until mixture forms a ball. If mixture is too dry, add enough cold water, 1 tablespoon at a time, to make desired consistency. Or if mixture sticks to the sides of the bowl, add enough additional flour, 1 tablespoon at a time, to make desired consistency.
  2. Turn out dough onto a floured surface. Reshape into a ball. Cover and let stand for 20 minutes. Divide dough into four equal portions.
  3. Use a pasta machine according to manufacturer's directions to knead one portion of pasta dough, forming a thinly rolled, almost transparent sheet. Transfer rolled pasta dough to a lightly floured surface. Using a pastry wheel or knife, cut dough sheet into strips about 3/4-inch wide and 8 to 9 inches long. Repeat with the remaining dough.
  4. To cook freshly made or dried pasta, bring a large pot of salted water to boiling. Add pasta; cook about 4 minutes or until tender. Drain.
  5. To dry pasta, spread strips on wire racks or hang from a pasta-drying rack or clothes hangers. Let stand for 2 to 3 hours or until dry. Place in an airtight container and chill for up to 3 days. (Or place in a freezer container and freeze for up to 8 months.)
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Osso Buco with Pappardelle)

  • Per serving:
  • 437 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 233 mg chol. ,
  • 1162 mg sodium ,
  • 50 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 33 g pro.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close