Slow Cooked Osso Buco with Pappardelle



1 packet pappardelle pasta

1 packet of Hereford Shin on the Bone/Osso Buco (Princes St Butchery)

2 Tbsp olive oil (Dunford Grove)

3 cloves garlic 

2 sprigs of fresh rosemary 

2 bay leaves 

1 large onion (Ettrick Gardens)

2 carrots (Ettrick Gardens)

2 sticks celery 

2-3 tbsp tamarind paste 

1 tin tomato puree 

200 ml red wine 

1/2 -1 litre of beef stock

Salt and pepper 


To serve:

2-3 tbsp grated parmesan 

Coriander & Coconut Green Chutney (Tartan Sari)


Fry off the Osso Buco, browning both sides and place in a slow cooker or an oven proof dish. Add the sliced onions and garlic to the fry pan and sauté them, add the cut rosemary and cook a further minute or two and add this to the slow cooker. Peel the carrots and slice thinly, and cut the celery thinly as well, add them both to the cooker. In a jug mix the remaining ingredients and pour over the meat mix and set on low and cook for 8 hours or 160 degrees C. in the oven for 6 hours or until meat is breaking up. Once the meat is ready, turn it off, remove the bones and bay leaves. Checking the seasoning. Leave it to sit, while you cook the pasta. Drain the pasta but reserve 1 cup of pasta water, mix in the tamarind paste to the meat, and add water if it's not loose enough. Serve with fresh parmesan and a good tablespoon of Tartan Sari’s green chutney. 


Recipes by: Amy Dougherty


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