23/07/2026
Veggie loaded OSSO BUCO RAGU with PAPPARDELLE and ORANGE GREMOLATA 🍊 Osso buco might just be one of the most underrated cuts — it’s relatively inexpensive, packed with iron and collagen-rich connective tissue, and after a few hours in the oven transforms into the most silky, glossy ragu imaginable.
I finished mine with a Cara Cara orange gremolata (my absolute favourite winter citrus - though you can use any orange) which pairs perfectly with the richness of the slow-cooked beef. It’s even more delicious the next day, freezes beautifully, and is just as good spooned over a bed of pomme puree or creamy polenta.
The full recipe + all my tips for making the perfect ragu is in this newsletter (link in bio) 💌
Pappardelle with Osso Buco Ragu & Orange Gremolata
(Serves 4-6 | DF*)
100ml extra virgin olive oil, plus extra to serve
1.2kg beef osso buco, cut into 2cm-thick pieces
Sea salt and freshly ground black pepper
2 tbsp plain flour
¼ tsp ground cinnamon
¼ tsp ground white pepper
1 small onion, finely diced
2 small carrots, finely diced
1 large celery stick, finely diced
150g Swiss brown mushrooms, finely diced
4 garlic cloves, finely chopped
250ml red wine
3 Roma tomatoes, roughly chopped
4 thyme sprigs
2 fresh bay leaves
500ml beef stock
500g dried or fresh pappardelle
Finely grated Parmesan, to serve* (omit for DF)
Orange Gremolata:
1 bunch flat-leaf parsley, finely chopped
Finely grated zest of 1 orange (about 2 tsp), plus 1 tbsp orange juice
Juice of ½ lemon
1 garlic clove, crushed
1 tbsp capers, finely chopped
3 tbsp extra virgin olive oil
Pinch of sea salt
