Osso Buco Ragu

Ingredients

• 830g Our Cow Grass Fed Osso Buco 
• Salt and pepper 
• 2 tbsp olive oil 
• 1 brown onion, diced
• 3 carrots, diced 
• 3 celery sticks, diced 
• 2 tbsp garlic paste 
• ⅓ cup tomato paste 
• 1 cup red wine 
• 1 cup tomato passata 
• 3 sprigs of rosemary
• 10 sprigs of thyme 
• 2 cups beef stock 
• 160g fettuccine

To serve:

• Parmesan cheese 
• Parsley, finely chopped

Cooking instructions:

1. Pat the Our Cow Grass Fed Osso Buco dry and season generously with salt and pepper. Using scissors or a sharp knife, make 3-4 small cuts around the outer membrane of each piece to prevent the meat from curling up during cooking.
2. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear the osso buco for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding the pan. Remove and set aside.
3. Reduce the heat to medium and add the remaining olive oil. Add the onion, carrots, and celery, then season with salt and pepper. Cook for 15 minutes, stirring occasionally, until the vegetables are deeply browned. Stir in the garlic paste and tomato paste and cook for 2-3 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has mostly reduced.
5. Add the tomato passata, rosemary, thyme and beef stock, stirring to combine. Tie the rosemary and thyme together with kitchen twine to create a herb bundle for easy removal later. Return the osso buco to the pot, ensuring the meat is mostly submerged in the liquid.
6. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook on low for 3-3½ hours, or until the meat is tender and falling off the bone.
7. Towards the end of the cooking time, cook the pasta according to the packet instructions. Drain and set aside.
8. Remove the bundle of rosemary and thyme. Taste and adjust the seasoning if needed.
9. Remove the bones from the osso buco, then shred the meat with two forks. Add the cooked pasta and gently toss until evenly coated in the sauce.
10. Serve topped with Parmesan cheese and finely chopped parsley.
11. Enjoy!