This is our version of Ragu. It is a wonderful braise to make on the weekend and is also great for a dinner party because it can be prepared in advance. A really versatile Ragu that can be used as the meat filling in a lasanga, with your favourite pasta or can be served with mash and greens. We used ours as a sauce for homemade tagliatelle with Parmesan cheese. Time to upgrade your version of spag bol!

Ragu Recipe
4 free range Osso Bucco (Veal shanks cut across the shank – about 1 per person)
1 tblsp butter
1 tblsp olive oil
Salt and pepper
½ cup flour
1 large or 2 med chopped onions
2 carrots finely chopped
2 stalks celery finely chopped
2 tbsp tomato paste
375ml dry white wine
400ml can chopped tomatoes
1litre of stock (we use massel chicken)
salt and pepper to taste

Make 4 cuts through the outer layer of fatty skin on each piece of osso bucco. This will stop them curling up when you fry them. In a plastic bag, put flour, salt and pepper,add meat and shake well to coat. Heat butter and oil in a pan and brown meat. This may need to be done in two batches. Take meat out, add more oil/butter if required and sauté onions. After a few minutes add carrot and celery, cook until they start to get soft. Add tomato paste, wine, canned tomatoes and stock. Bring to boil, add meat and put in oven at 180degrees for 3 hours with the lid on. If your pan is too small or not oven proof, you can transfer to a large oven proof dish. Check every now and again to stir and check if it needs more liquid. It is ready when the meat is falling off the bone and can be shredded with forks. When shredding meat, discard bones and any fat or sinew. Add seasoning if need be.

Serves 4-6.

Notes: The cooking time is really the most important factor to make the meat soft and flake off the bone. Ensure the meat is covered by liquid at all times and turn at least once. This recipe can also be cooked on top of the stove with the lid on.

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Have you tried this recipe? We would love to hear your comments below…


3 Responses to Ragu

  1. Erin says:

    Thanks for the recipe! I made it this week and my husband and I love it. It is perfect in the slow cooker.

  2. Thanks Erin! So glad you enjoyed it. Did you have it with Pasta or mash and veg?

  3. Erin says:

    We had it with pasta. Then there was enough sauce left over for me to make lasagna the next night!

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