Osso bucco and sweet potato pasta bake
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.