1.2kg Beef Osso Buco pieces (about 2cm-thick)
100ml Olive Oil
1 White Onion, diced
1 Garlic Clove, crushed
2 Small Carrots, diced
8-10 Button Mushrooms, sliced
250ml Red Wine
2 Roma Tomatoes, coarsely chopped
500g Prosciutto Fat, finely chopped
500ml Beef Stock
Parmesan Finely grated, to serve
Add half the olive oil to a pot over a medium heat. Add osso buco and fry for a few minutes on one side, then flip over. Cook until browned. Remove meat from the pan and set aside.
Place the onion, garlic, carrot and mushrooms and fry gently until tender (reduce heat if the pan is very hot). Add red wine, and simmer until liquid reduces by half. Add the meat to bottom of the pan, then add tomatoes, prosciutto fat and stock. Place lid over pot and braise on a low heat until meat can easily pull from the bones with a fork (2-3 hours).
Shake marrow from the bones into the sauce and discard bones. Shred meat in sauce and stir through.
In a pot of boiling salted water cook pappardelle until tender. Strain and mix through the sauce.
Serve with a spritz of olive oil and flat leaf parsley.