Veal osso buco pappardelle with chilli pangrattato - Matt Moran

Ingredients

• 1/2 cup (75g) plain flour
• 1.8kg (about 6) veal osso buco
• 1/4 cup (60ml) extra virgin olive oil
• 1 carrot, chopped
• 1 onion, chopped
• 1 leek (white part only), sliced
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• 2 cinnamon quills
• 2 tbs tomato paste
• 2 x 400g cans chopped tomatoes
• 3 cups (750ml) veal or beef stock
• 500g pappardelle or other long pasta
• Grated parmesan, to serve