Osso Buco with Rigatoni
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 stalk Celery
- 4 slices Leg of veal (About 250 grams)
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps olive oil
- 150 milliliters Red wine
- 250 milliliters Beef broth
- 4 Tomatoes
- 2 sprigs rosemary
- 200 grams white Beans (canned)
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- cayenne pepper
- 350 grams Rigatoni
Peel onion, garlic, carrot and celery and trim ends. Chop everything finely. Rinse the veal, pat dry and score the tendons several times. Season the veal with salt and pepper and sprinkle with the flour. Heat the oil in a large saucepan, brown the meat on all sides over high heat and take out of the pan. Add prepared vegetables to the saucepan, sauté briefly and deglaze with the wine. Return meat to pan and add a little broth. Cover and simmer over low heat about 2 hours, occasionally pouring in more broth and turning the veal.
Meanwhile, blanch tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. After about 1 hour, add to the meat.
Rinse beans in a colander and drain. Add beans and herbs to veal during the last 15 minutes of cooking.
Cook the rigatoni in salted water until al dente.
Season osso buco with salt and cayenne pepper. Add the drained rigatoni to the pan and toss. Serve garnished with additional rosemary, if desired.