2 tbsp [30 ml] olive oil
1 whole veal shank (about 1½ lbs [680 g] osso buco), cut into 3 pieces
1 medium onion, peeled and diced
4 medium carrots, peeled and diced
3 stalks celery, ends trimmed and diced
1 red bell pepper, seeded and diced
½ cup [125 ml] white wine
5 cups [1.25 L] low-sodium chicken stock
1 cup [250 ml] canned chopped tomatoes
½ tsp [2.5 ml] crushed red pepper flakes
1 tbsp [15 ml] fresh rosemary, finely chopped
Sea salt and freshly ground black pepper
Finely grated zest of 1 lemon
1 lb [453 g] pappardelle (broad, flat noodles) or tagliatelle
Grated parmigiano-reggiano, to serve
Heat oven to 400°F [200°C]. Trim silver skin from veal. Heat a Dutch oven coated with the olive oil over medium heat until very hot. Add veal; cook until browned, turning as needed, about 5 minutes. Add onion, carrots, celery, and red bell pepper; stir to combine. Reduce heat to medium low, and cook until vegetables are softened, about 6 minutes. Increase heat to high, and add wine; cook until almost all the wine has evaporated, about 5 minutes.
Add chicken stock, tomatoes, crushed red pepper flakes, chopped fresh rosemary, a pinch of salt and a good grind of black pepper; bring to a boil. Place cover on Dutch oven; transfer to oven. Cook 1 hour; remove lid, and continue cooking until veal is falling off the bone and sauce is quite thick, about 1 hour 10 minutes more. Using a wooden spoon, break the veal into smaller pieces, and remove the bones. Stir in half of the grated lemon zest. Taste and adjust seasoning if needed.
Bring a large pot of water to a boil while osso buco sauce is finishing. Cook pappardelle until al dente (look for the recommended cooking time on the pasta packaging). Drain in a colander, and transfer to warmed bowls; top with sauce. Garnish with grated lemon zest and grated parmigiano-reggiano. Serve immediately.
Note: This veal-stew sauce can be made a say ahead and reheated; the meat will be even more tender and flavors will develop further.
Recipe Credit: Adapted from Martha Stewart Living Magazine