This slow-cooked osso buco ragù spooned over wide ribbons of pasta is a true test of willpower, and it comes to you direct from Melbourne restaurant Massi. Massi serves this dish with fresh pasta; we've taken a shortcut and used dried pappardelle instead.
- 100 ml olive oil, plus extra to serve
- 1.2 kg veal osso buco pieces (about 2cm-thick)
- 1 small onion, finely chopped
- 2 small carrots, finely chopped
- 100 gm Swiss brown mushrooms, diced
- 1 garlic clove, finely chopped
- 250 ml red wine (1 cup)
- 2 Roma tomatoes, coarsely chopped
- 50 gm prosciutto fat, finely chopped
- 500 ml veal stock (2 cups)
- 1 tbsp finely chopped marjoram, plus extra to serve
- 500 gm dried pappardelle
- Finely grated parmesan, to serve
- 1Preheat oven to 150C. Heat a frying pan over medium-high heat. Add 60ml olive oil and veal, and fry, turning occasionally, until browned all over (8-10 minutes). Remove veal from pan, add remaining oil, reduce heat to medium, add onion, carrot, mushrooms and garlic, and fry gently, stirring occasionally, until onion is golden (8-10 minutes). Add red wine, reduce by half (4-5 minutes). Add veal to bottom of pan, scraping vegetables aside, then add tomatoes, prosciutto fat, stock and marjoram, cover with a tight-fitting lid or foil, transfer to oven, and braise until meat falls from bones (2½-3 hours). Rest in stock for 30 minutes so meat retains its juices. Remove and discard excess fat and bones, roughly shred veal, set aside while reducing sauce.
- 2Bring braising liquid and vegetables to boil over high heat, reduce to 500ml (2 cups) (12-15 minutes) until well flavoured. Add roughly shredded veal back to sauce, season to taste.
- 3Cook pasta in a large saucepan of boiling salted water until al dente (6 minutes). Drain, reserving a little pasta water, add pasta to ragù and toss over medium-high heat to combine, adding a little pasta water to loosen the sauce if necessary. Season to taste and serve scattered with parmesan and extra marjoram.