Andreas Papadakis' pappardelle

Method

1. For the ragu, pre-heat the oven to 150-160°C.

2. Season osso buco with salt and pepper. Place a heavy-based saucepan over medium heat and sear in the olive oil until sealed on all sides, then transfer to an oven-proof braising pan.

3. Add the onion, garlic and fennel to the saucepan and cook for 4-5 minutes until soft and translucent.

Using a slotted spoon, gently lift out the soaked porcini, disturbing the liquid as little as possible - if any dirt has been dislodged from the mushrooms by the soaking liquid, you want it to fall to the bottom (reserve the liquid for later).

Roughly chop the porcini and add to the pan. Cook for 2-3 minutes, add the wine and stir to deglaze, then simmer until reduced by half.

Add the stock and three-quarters of the mushroom liquid, leaving behind any grit or dirt. Bring to a simmer and season with salt.

4. Pour the contents of the saucepan over the osso buco, cover really tightly with foil and cook in the oven for 1-1½ hours, or until the meat is falling off the bone.

5. Let the osso buco cool down in the sauce, then lift it out and pull the meat off the bones, being careful to remove all the small bones. Return the meat to the sauce and let it rest for at least 30 more minutes.

6. To finish, put a third of the ragu in a large frying pan and bring to a simmer before adding the
butter.

7. Cook the pappardelle in plenty of boiling salted water until al dente, according to the instructions on the package for dried, or about 3-4 minutes for fresh.

Drain the pasta and toss in the ragu for 1 minute, adding the Parmesan, olive oil and fennel tops. 

Taste for salt and toss again until the ragu thickens and coats the pasta.

8. Serve in warmed bowls, finishing with cracked pepper and some grated Parmesan.

BEST WINE MATCH FOR OSSO BUCO

Sangiovese and Nebbiolo make so much sense here. Alternatively, Pinot or a bolder red with some bottle age will work just as nicely.