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Pappardelle with "Osso Buco" Ragu Recipe

Pappardelle with "Osso Buco" Ragu

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Average Rating:

Total Reviews: 9

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  • on October 31, 2012

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    We thought this was pure perfection. So delicious, that we used some french bread to mop up whatever ragu was left on the plates! I used 1" shanks and was enough for 4 people and I cooked it on the stove top (low/simmer for 2 hours - fall apart tender (2" shanks will need longer. I didn't remove the meat from the bone but carefully removed the shanks completely intact to serve on top of the pasta and then topped with the ragu. I thought this looked very elegant. I agree with the other reviewers that there's a bit too much red pepper flakes. OH you MUST try the bone marrow - WOW a buttery texture with an amazing yet mild flavor!!

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  • on December 31, 2011

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    This was delicious! Our guests raved and one even scooped out the marrow from the bones and placed on Italian bread. I did find it to have a spicy finish-next time I think I'll cut back on the red pepper flakes. Otherwise a wonderful dish.

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  • on October 16, 2011

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    So good....wasn't really sure if I should cook it on top of the stove or in the oven...I didn't see the show. But ended up finishing it off in the oven @ 350 for about 2 hours. It came out great and will be making it again I'm sue!

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  • on January 22, 2011

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    No misprints... Perfection! I had my butcher cut me 2" shanks. Otherwise, they had pre-cut 1" shanks. Hence, the full 3 hours. I also left the bones in the pot. My mother always taught me the marrow is where the flavor is.

    I served this to my boyfriend, whose family is all from Italy and family restaurants in NYC. Well, he tasted the Osso Bucco from the pot and said, "I expected this to be good... But not THIS good! This is amazing!" He said it was the BEST he has ever had in his life (better than Grandma's. Now THAT is a compliment!

    I feel awful that I didn't make homemade pasta. I made it with rigatoni(it catchs chunky sauces. I was also afraid it might not turn out perfect because I was a bit spastic with my pots. I thought I could use a slow-cooker, but it just wouldn't get hot enough. With all the transferring, I was afraid I would lose the flavor I deglazed. I just deglazed both pots! What's a little extra vino, eh?

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  • on May 03, 2010

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    I combined the touches of the above reviewers...thyme, pancetta, less broth...chunky... tomatoes and crushed...combine the reviews and you have a life recipe...

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  • on October 02, 2009

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    I made this dish and it truly brought back memories of my youth when my Italian grandmother would cook for hours and serve pasta that tasted so good I could never forget. The time it takes to cook the veal shanks is worth every second as the developed flavor is unmatched. The veal shreds easily and blends itself to the pappardelle like a match made in heaven. I give this dish 5 stars and will cook it every 2 months!!!

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  • on January 07, 2009

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    This is such a yummy dish, wonderful for a family supper on a cold night. Only made a few changes. Used 1/4 lb of pancetta instead of the vege oil to flavor the searing of the shanks, and then used the cut up pieces in the stew. I also added 8 oz mushrooms in hunks toward the last 30 minutes of cooking time. It did not need 3 hours - 2 was plenty to turn the meat into fall off the bone tenderness. Definitely a keeper!

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  • on March 04, 2008

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    Doesn't necessarily need all 3 hours, but don't try to rush it too much. The richness of the marrow makes this the ideal rich pasta sauce (Use fresh pasta! Buy fresh lasagna sheets and slice. A few important alterations for improvement: Start by browning a handful of 1/4in dice pancetta in extra virgin oil, remove and then brown the veal, reserve pancetta to add back for the braise; Deglase after sauteing veggies with a cup or so of good red wine; add a sprig of rosemary and some thyme to the bouquet, swap the crushed tomatoes for whole san marzanos.

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  • on September 30, 2007

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    I made this for sunday dinner after viewing the episode during the week. I used egg noodles and subbed cayenne for the red pepper flakes. Please know the 1/4 cup of oil is a mis-print. It didn't take 3 hours, more like two and a full pound of noodles is to much, cut that in half. I didn't need 3 cups of beef stock more like a cup. You'll just need to kinda eyeball this stuff as you do it. Turned out really well tho.

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