This dish is quite possibly the most fabulous dish I have ever eaten!
5 cloves garlic, sliced
1/2 bunch oregano leaves, chopped
2 bay leaves, chopped
sea salt and freshly cracked black pepper
4 veal osso buco
3 tablespoons extra virgin olive oil
100g pancetta, cut into strips
1 large onion, chopped finely
2 celery stalks, finely sliced
1 carrot, finely sliced in rounds
2 pinches saffron threads
2 tbsp tomato paste
3 sprigs thyme
200 ml white wine
700ml good-quality beef stock
500g large fusilli pasta
2 handfuls flat-leaf parsley leaves
1 lemon, finely zested and juiced
70g grated parmesan to serve
Place garlic, oregano, bay leaves and a little salt in a mortar and pestle and crush to a paste.
I would suggest cutting 4 slits in the "corners" of the osso bucco to stop it curling.
Rub paste over veal pieces.
Heat olive oil in a large heavy-based pan over medium heat.
Cook pancetta for 6 minutes.
Move the panchetta to the side and add veal and cook without stirring for 2 minutes, then turn veal until evenly browned.
Remove veal from pan and set aside.
Add onions, celery and carrot topan and stir. Add saffron and cook for 5 minutes or until vegetables are soft. Return veal to pan, turning over a few times, then stir in tomato paste and
boil for 3 minutes.
boil for 3 minutes.
Remove the osso bucco from the ban and place in a baking tray in the oven at 170 degrees. Add one tablespoon of liquid per osso bucco and one extra. Cover with alfoil and place in oven.
Reduce heat slightly on the liquid in the saucepan on top of the oven and simmer for at least one hour. Once the osso bucco in the oven has begun to fall off the bone and shred, return it to the simmering liquid on top of the oven.
Meanwhile, cook pasta in lightly salted boiling water until al dente. Remove veal from pan and add pasta, parsley, lemon zest and juice and butter. Season, then return veal to pan.Serve with parmesan and accompany with a green salad.