Beef Osso Buco ragu
Servings 4 people
Cost £
Ingredients
- 500 g beef Osso Buco (grass-fed of possible)
- 2 tbsp flour
- ground pepper and salt for seasoning
- 1 large onion, diced
- 6 garlic cloves
- 8 anchovies
- 2 tbsp tomato paste
- 1 ltr beef stock
- sprigs of thyme
- 2 bay leaves
- 1 cinnamon stick
Instructions
- Dust the Osso Buco with seasoned flour, then brown all over in an ovenproof dish - you may need to do in batches to avoid overcrowding.Set aside once done.
- In the same dish, add a little oil and cook the onion and garlic cloves for a couple of minutes. Then add the anchovies and gently break down with a wooden spoon before adding the tomato paste. Mix everything together and gently cook off for 2 - 3mins. Then add a little stock to help scrap off the brown bits on the bottom and mixing in before adding the beef back into the dish and the rest of the Osso Buco.
- Add the thyme, bay leaves and cinnamon sticks, bring to a simmer, pop the lid on and into the oven at 160C for 3.5 - hours or until the meat is tender.
- Once the Osso Buco is nice and tender, remove from the oven. Remove the bones and using two forks shred the meat.Cook the pasta to the packet instructions, then add to the ragu, mix in and serve with grated parmesan.