Osso bucco ragu with pappadelle

Method

1. For the gremolata: spread the parsley, lemon zest and garlic flat on a tray and leave to dry out.

2. For the pasta sauce>: season the flour with salt and pepper and dust each veal shin. In a large heavy pan, melt half the butter and all the oil, brown the meat on all sides, remove from the pan and reduce the heat.

3. Add the rest of the butter to the pan and gently fry the onion, carrot and celery until soft but not brown. Add the garlic, thyme, wine, stock and bay leaf, bring to the boil and reduce the heat to a simmer. Cover the pan and cook for 2 1/2 hours until the meat is meltingly tender.

4. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.

5. Remove the meat from the pan and leave to cool slightly before dicing into 1cm squares. Strain the stock through a fine sieve. Return it to the pan, simmering to reduce and thicken to a coating consistency. Add the reserved meat to the sauce and reheat. Stir through the tomatoes and warm through.

6. Serve on top of a pile of pasta and garnish with a pinch of gremolata.