Ingredients
Method
Main
1.Preheat oven to 160C. Dust osso buco in seasoned flour and shake off excess. Heat oil in a heavy-based frying pan, add osso buco and cook for 3-4 minutes on each side or until brown, then transfer to a roasting pan. Finely chop half the garlic and add to pan with onion, celery, carrot and cook for 5-6 minutes or until tender. Add tomato paste and cook for 1 minute, then deglaze pan with red wine and simmer for 2-3 minutes or until reduced by half. Add stock, season to taste, bring to the boil, then pour over osso buco. Cover with aluminium foil and cook for 4-5 hours or until meat falls from the bone.
2.Remove meat, cool and coarsely shred. Push marrow from bones, mash with a fork and add to meat. Simmer liquid and vegetables over medium heat for 20 minutes or until liquid is almost reduced. Add to meat with grated lemon rind and parsley and stir to combine. Cover with plastic wrap and cool.
3.Cut out rounds from pasta sheets using a 9cm-diameter pastry cutter. Place heaped spoonfuls of meat mixture in centre of rounds, brush edges with egg and fold over to seal, then brush corners with egg and press together. Place tortellini in a single layer on a floured tray until ready to use.
4.Thinly slice remaining garlic and combine with white wine and lemon juice and zested rind in a saucepan and simmer over medium-high heat until reduced by one third, add butter, 20gm at a time, mixing after each addition, then season to taste.
5.Cook tortellini in a saucepan of boiling salted water for 2-3 minutes, then drain. Divide among bowls, spoon over sauce and scatter with parsley.
