Veal osso bucco pappardelle

Place the flour in a large bowl and season with salt and pepper. Add the veal osso bucco pieces and toss in the flour to coat.

Heat half of the olive oil in a large heavy-based stockpot over high heat. Cook the osso buco, in batches for 3-4 minutes on each side or until well browned. Remove the osso bucco from the heat and set aside.

Reduce the heat to medium. Add the remaining olive oil, onion, garlic, carrot, celery and thyme. Cook, stirring from time to time, for 3-4 minutes or until the onion has softened. Stir in the tomato paste and cook, stirring, for 1-2 minutes or until slightly caramelised. Add the chopped tomatoes and stock. Return the osso buco to the stockpot. Bring to a simmer, then reduce the heat to low and simmer for 2 hours or until the meat falls off the bone easily. Stir the sauce occasionally so that the sauce does not stick to the pot and burn, then remove from the heat.

Allow to cool slightly, then remove osso buco pieces from the sauce. Shred the meat from the bones and set aside. Discard the veal bones.

Prepare your food mill over a clean saucepan or stockpot. Ladle the sauce into the food mill and stir to collect the lovely veal infused tomato pulp and juice in the pot. Discard the tomato skins and seeds that are left in the food mill. Place the stockpot with sauce once again over medium heat and cook for 10 minutes or until the sauce has thickened and reduced to your required consistency. Reduce heat to the lowest setting while the pasta is cooking. Return the shredded veal to the sauce.

Meanwhile place a large pot with water on high heat and bring to the boil. Add a pinch of salt and pappardelle pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.

Add the drained pasta to the stockpot with warm veal sauce and toss gently to combine. Divide Veal osso bucco pappardelle among serving bowls. Top with parsley and Parmigiano Reggiano to serve – buon appetito.