Ingredients (for 4)

• 8 x Lamb Neck Osso Bucco 3 – 4cm thick
• 2 litres tomato passata (Italian Style)
• Sprigs of basil
• 1 x large red onion, diced
• Parmesan skins (optional)
• Extra virgin olive oil
• Organic lake salt
• Cracked black pepper
• 1 x 500gm pack of long pasta of your choice

Method

In a large wide pot about 10 – 12cm deep fry the lamb in EVOO, salt and pepper till it’s very golden on the outside.

Now add the onion stirring well so it settles on the bottom of the pot with lamb now on top.

Cook and stir till onion starts to colour, now add the tomato passata till it covers all the lamb adding more passata (preferred) or water to the pot.

Add parmesan skins and bring pot to a simmer with a lid on trapping more heat. Cook for approximately 2 hours stirring often, every 15 minutes or so, till sauce is reduced and lamb is really, really tender.

Add salt and pepper and chopped basil to sauce and lamb to your taste. Stir and cook for a further 5 minutes.

Now remove lamb and keep hot while you reduce sauce if it needs to be thicker. (Do this without the lid on).

Cook your pasta in abundant salted water to” al dente” then strain and mix into the sauce. Serve immediately with lamb on the side and do use a really good grated parmigiano on the pasta if you wish. (Divide the parmesan skins between you if they haven’t all melted)

Buon Appetito from Vince Garreffa and Theo Kalogeracos, 2014.