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Ingredients

• 5 garlic cloves, sliced
• 1/2 bunch oregano, chopped
• 2 bay leaves
• salt, to taste
• 12 pieces veal osso bucco, pale and loose(shank/knuckle)
• 120ml extra virgin olive oil
• 100g pancetta, thickly sliced and cut into strips
• black pepper
• 10 shallots, thickly sliced
• 2 celery stalks, finely sliced
• 1 carrot, finely sliced
• 2 pinches saffron threads (optional)
• 2T tomato paste
• 3 thyme sprigs
• 2c white wine
• 1.5-2ltrs beef stock
• 500g large fusilli
• 1c continental parsley
• 80g butter
• juice and rind of 1 lemon

Description

I Love This Dish By Australian Chef Karen Martini...very Rustic And Delicious.( I Usually Half This Recipe)

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