This has all the sticky, meaty goodness of osso buco but shredded into a sauce for pasta that's both rustic and somehow sophisticated. We start by braising veal shins with onions, celery, carrots, red wine, tomatoes and herbs until the meat is falling off the bone tender. After removing the bones, we shred the meat back into the rich sauce with some parsley. Simple ingredients, simple method, the magic is all in the slow, patient cooking. Defrost then reheat gently before serving.
veal, onion, celery, carrot, garlic, bay, red wine, tomatoes, tomato paste, parsley, olive oil.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a ribbon pasta like pappardelle, polenta or gnocchi or, for a Thinner Dinner, vegetable "pasta" made from strips or spirals of zucchini. Either way, give it a shaving of good parmesan and a grind of black pepper.