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.
Veal, onion, celery, carrot, garlic, bay leaves, red wine, tomatoes, tomato paste, parsley, thyme, olive oil, chicken stock (free-range chicken bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water) salt.
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.
FAT TOTAL1.6g10.6g
- SATURATED0.4g2.5g
- SUGARS1.9g12.2g
  • 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 and serve with a mixed leaf salad on the side.

TO COOK ALL SIZES: empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.