November 2024 Bonus Recipe! - Thor’s Hammer Osso Buco with Pappardelle and Gremolata

Serves 6-8

Ingredients

1 Thor’s Hammer (Shin of Beef on the Bone) around 2.5kg

Salt & Pepper

50g Flour

25ml Olive Oil

3 Red Onions, small diced

1 Carrot, small diced

1 Leek, small diced

2 Sticks Celery, small diced

6 Cloves Garlic, thinly sliced

1 Bay Leaf

20 Sage Leaves

1 Sprig Thyme

500ml White Wine

50g Dried Sliced Porcini Mushrooms

1 Tin San Marzano Tomatoes, chopped

600g “00” Tipo Pasta Flour

6 Eggs

1 Bunch Parsley, finely chopped

1 Clove Garlic, finely chopped

1 Unwaxed Amalfi Lemon, zest finely grated

Method

1. Heat a very heavy casserole dish or Dutch oven over a low heat.

2. Season the Beef all over and dust with flour, then add the olive oil to the Dutch oven and seal the Beef on all sides.

3. Once browned on all surfaces, remove the beef and save for later.

4. Turn the heat up to medium and add the Red onions. Cook until softened, but not browned.

5. Add the Carrots, Leeks, Celery and Garlic and cook until softened, but not browned.

6. Rehydrate the Porcini in a pan with 350ml water, bring to the boil and simmer for 10 minutes

7. Meanwhile, add the Bay Leaf, Sage and Thyme to the Dutch oven with the white wine, then bring to a boil over a high heat for 5 minutes.

8. Add the Porcini and rehydration water to the dutch oven with the San Marzano Tomatoes and stir well.

9. Turn the heat down as low as possible and add the Beef back to the Dutch oven, then cover and simmer for 4 hours, stirring and basting occasionally.

10. After 3.5 hours, preheat the oven to 130°C

11. Take the lid off the Dutch oven, bast the beef well and put in the oven, basting every twenty minutes or so for 2-3 hours.

12. Meanwhile, put the Flour on a clean work surface and make a well in the centre. Crack the eggs into the well, before using a fork to beat the eggs and form a dough.

13. Knead the pasta dough with the heal of your palms, pulling and stretching the dough for at least 7 minutes, then wrap and refrigerate for 30 minutes.

14. Meanwhile, combine the remaining Garlic, Parsley and Lemon zest in a bowl and mix well, then reserve for serving.

15. Bring a pan of salted water to a rolling boil

16. Cut the pasta dough into six pieces, then using a pasta machine, roll each piece into a long sheet, before cutting each sheet into 6 ribbons.

17. Take the Beef out of the oven and ensure the meat is tender. Then place the beef on plate to rest while the pasta cooks.

18. Boil the past for three minutes, then drain and add to the Dutch oven

19. Stir the thick sauce into the Pappardelle, adding a little pasta water if necessary.

20. Make a nest in the centre and place the Beef in the middle, then sprinkle the Gremolata parsley mix over the top, then serve.

21. Enjoy!