Fred's Ossobuco ragout with pasta

Ingredients for 6 servings:

• 1 veal knuckle(s), 1 – 1.5 kg, cut into 2 cm thick slices by the butcher
• Flour
• olive oil
• salt and pepper
• 500 ml chicken stock
• 150 ml sherry
• 150 ml orange juice
• 1 m.-sized onion(s)
• 200 g celery
• 200 g celeriac
• 3 sprigs rosemary
• 3 sprigs of thyme
• 2 cloves garlic
• 800 g tomato(s), chopped, from the can
• 500 g pasta, wide
• 30 g pine nuts
• 1 orange(s), organic quality
• 1 clove(s) garlic
• 3 sprigs rosemary

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Veal shank ragout with sherry, orange juice and tomatoes

You will also need an empty tea bag. For the ossobuco, flour the shanks and score the edges. This prevents them from bulging when searing. Then sear them vigorously on all sides in olive oil and season with salt and pepper. Add the stock, sherry, and orange juice and simmer with the lid closed in a preheated oven at 190°C (convection oven) for 1 hour. Meanwhile, cut the onion into roughly 1 cm cubes. Finely dice both types of celery. Rinse the herbs thoroughly, place them in the empty tea bag along with the garlic, and tie them with string. For the herb and seasoning mix, roast the pine nuts without oil until golden brown and let cool. Leave them whole or chop them finely, depending on your taste. Rinse the orange in hot water, pat dry, and peel the zest into fine strips using a zester. Finely chop the garlic and rosemary needles. Mix everything together with the orange zest and pine nuts. After 1 hour of braising, add the tomatoes and herb sachet to the casserole dish and let it simmer with the lid closed for a further 60-80 minutes. Then remove the meat and let it cool. Remove the herb sachet from the ragout and season the ragout with salt and pepper. The meat can now be easily removed from the bone using two forks and shredded. Then return the meat to the ragout and heat through. Cook the pasta according to the package instructions and drain well. Serve the pasta with the ossobuco ragout and sprinkle with the herb and spice mix. Tips: To serve, I put a portion of pasta and a ladle of ragout in a pot and mix everything together. Then I transfer it to a plate and top with another ladle of ragout in the middle. Finally, pour the herb and spice mix over the dish and garnish with fresh herbs if desired. When braising, I always use a tea bag as a spice bag for the herbs. Of course, you can cook it without it, but it’s easier to remove the spices from the ragout after braising. We eat the specified amount for four people. We’re big eaters, though!