Pappardelle With Osso Buco Sauce Recipes

PAPPARDELLE WITH OSSO BUCO SAUCE

Pappardelle with Osso Buco Sauce image

Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 13

Ingredients

1 whole veal shank (about 1 1/2 pounds osso buco), cut into 3 pieces
1 medium onion, peeled and diced
4 medium carrots, peeled and diced
3 stalks celery, ends trimmed and diced
1 red bell pepper, seeded and diced
1/2 cup white wine
3 cans (14.5 ounces each) low-sodium chicken stock, skimmed of fat
1/2 ounce dried porcini mushrooms, broken into small pieces
1 cup canned chopped tomatoes
1/4 teaspoon crushed red-pepper flakes
1 pound pappardelle (broad, flat noodles) or tagliatelle
1 tablespoon finely chopped fresh rosemary
Olive-oil cooking spray

Steps:

Heat oven to 400 degrees. Trim silver skin from veal. Heat a Dutch oven coated with olive-oil cooking spray over medium heat until very hot. Add veal; cook until browned, turning as needed, about 5 minutes. Add onion, carrots, celery, and red pepper; stir to combine. Reduce heat to medium low, and cook until vegetables are softened, about 6 minutes. Increase heat to high, and add wine; cook until almost all the wine has evaporated, about 5 minutes.
Add chicken stock, mushrooms, and tomatoes; bring to a boil. Place cover on Dutch oven; transfer to oven. Cook 1 hour; remove lid, and continue cooking until veal is falling off the bone and sauce is quite thick, about 1 hour 10 minutes more. Using a wooden spoon, break the veal into smaller pieces, and remove the bones. Stir in crushed red-pepper flakes.
Bring a large stockpot of water to a boil while osso-buco sauce is finishing. Cook pappardelle until al dente, about 10 minutes. Drain in a colander, and transfer to bowls; top with sauce. Garnish with chopped rosemary, and serve.

Nutrition Facts : Calories 463 g, Cholesterol 69 g, Fat 8 g, Fiber 13 g, Protein 30 g, Sodium 215 g

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