Rustic osso bucco pasta

Serves 4-6

1kg osso bucco

plain flour (for dusting)

1/4 cup olive oil

1 brown onion, thickly sliced

3 cloves garlic

1 cup dry red wine

2 cups beef stock

1 cup water

4 bay leaves

2 Tb tomato paste

1 Tb caster sugar

400g caserecci

sea salt and cracked black pepper

1/2 cup oregano leaves

finely grated parmesan, to serve

Preheat oven to 180 degrees. Dust veal with flour and shake off any excess. Brown in a pan over high heat - cook for 2-3 minutes each side in some olive oil. Remove from pan and set aside.

Reduce heat to low. Add the oil, onion, garlic and cook for 6-8 minutes or until soft and golden. increase the heat to high and gradually add the wine, scraping the bottom of the pan. Cook for 2-3 minutes or until reduced by half.

Add the stock, water, bay leaves, tomato paste and sugar and stir to combine. Return the veal to the pan, cover with a tight fitting lid and cook in the oven for 1.5 hours.

Remove the lid and cook for a further 30 minutes.

Remove the veal from the pan and shred the meat from the bones, discarding bones.

Cook the pasta until al dente. Drain, return to the pan and add the veal, sauce, salt, pepper and oregano. Toss to combine and serve with parmesan.

Grublover comment

This meal is delicious and rich and so fabulous for a cold rainy night.

Don't worry if the sauce is too liquidy - it will all get stirred through and coat the pasta - don't try to thicken it up.

Serve with a fresh garden salad. If you cannot get caserecci use a pasta that will catch the sauce eg shells.