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Pappardelle with Osso Buco Sauce

Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.

  • Servings: 6

Source: Martha Stewart Living, September 1999


  • 1 whole veal shank (about 1 1/2 pounds 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
  • 1/2 cup white wine
  • 3 cans (14.5 ounces each) low-sodium chicken stock, skimmed of fat
  • 1/2 ounce dried porcini mushrooms, broken into small pieces
  • 1 cup canned chopped tomatoes
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 pound pappardelle (broad, flat noodles) or tagliatelle
  • 1 tablespoon finely chopped fresh rosemary
  • Olive-oil cooking spray


  1. Heat oven to 400 degrees. Trim silver skin from veal. Heat a Dutch oven coated with olive-oil cooking spray over medium heat until very hot. Add veal; cook until browned, turning as needed, about 5 minutes. Add onion, carrots, celery, and red 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.

  2. Add chicken stock, mushrooms, and tomatoes; 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 crushed red-pepper flakes.

  3. Bring a large stockpot of water to a boil while osso-buco sauce is finishing. Cook pappardelle until al dente, about 10 minutes. Drain in a colander, and transfer to bowls; top with sauce. Garnish with chopped rosemary, and serve.

Cook's Notes

The veal-stew sauce can be made a day ahead and reheated; the meat will be even more tender.


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