Tallarines con estofado – tagliatelle with osso buco braised in tomato and red wine

Ingredients for 4 portions

• 4Beef shanks
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 2Yellow onions, chopped
• 1Bell pepper, red, chopped
• 1Carrot, grated
• 3 clovesGarlic, chopped
• 200 mlRed wine
• 800 gCrushed tomatoes
• ≈ 250 mlWater
• 2Bay leaves
• 1 tspOregano
• 600 gFresh pasta
• 60 gGrated cheese

Method

1. Season the osso buco with salt and pepper and brown it in the oil in a large casserole, about 4 minutes per side. Lift it out.
2. Soften the onions, pepper, carrot and garlic in the same pot for about 10 minutes.
3. Pour in the red wine and let it bubble for 2–3 minutes, scraping up anything stuck to the bottom.
4. Add the crushed tomatoes, water, bay leaves and oregano and return the meat to the pot. Cover and simmer over a low heat for about 2 hours, until the meat comes away from the bone.
5. Season the sauce with salt to taste. Cook the tagliatelle in plenty of salted boiling water for 2–3 minutes, until al dente, and drain.
6. Serve the tagliatelle with the sauce, a piece of osso buco on each plate and grated cheese.

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