Osso Bucco |
Indulge in tender Osso Bucco, slow-cooked to perfection, served over pappardelle pasta with a flavorful tomato sauce—rich in nutrients and reminiscent of Italian home cooking.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Pot
- Colander
- Grater
- Serving platter
- Plate
Ingredients
- 1/2 cup (75g) plain flour (or GF plain flour)
- 500 grams pappardelle or other long GF pasta
- 2 tablespoons vegetable stock paste
- 3 cups (750ml) water
- 2 x 400g cans chopped tomatoes
- 2 tbs tomato paste
- 1/2 bunch thyme, leaves picked
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 19/24 kilograms (about 6) veal osso buco
- Grated parmesan, to serve
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