The West

Osso bucco and sweet potato pasta bake
Picture: Iain Gillespie

Serves 8

4 big osso bucco pieces

flour to dust

1 tbsp olive oil

2 garlic cloves, finely chopped

1 onion, chopped

1 tsp ground cinnamon

1 tsp ground paprika

pinch cayenne pepper

sea salt to taste

2 tsp brown sugar

2 tsp fresh rosemary leaves

2 x 400g cans canned diced tomatoes

2 cups beef stock

1 cup red wine

1 big sweet potato, cut into chunks

500g pasta

100g freshly grated parmesan

few rosemary sprigs

Dust the osso bucco pieces with flour. Heat oil in a big pot. Add the osso bucco. Cook for a few minutes to brown. Remove from the pot. Add garlic, onion and spices. Cook for a few minutes to soften onion. Return osso bucco to pot. Add remaining ingredients down to and including the sweet potato. Bring to the boil, and then simmer for 2 hours. Meat should be falling off the bone. Cook the pasta in a big pot of salted boiling water according to packet instructions. Drain. Remove bones from osso bucco mix, roughly cutting meat. Combine this mixture with the pasta. Spoon into a lasagne dish. Sprinkle over parmesan and dot with rosemary sprigs. Bake at 180C for 30 minutes until golden.

The West Australian

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