Casarecce, veal osso buco ragu, green olives, gremolata, toasted almonds

By Chef Joe Pavlovich



  • 4 x 150g fresh casarecce pasta
  • Pork osso bucco
  • 8 tablespoons pitted green olives, cut into quarters
  • 4 tablespoons gremolata
  • 4 tablespoons toasted slivered almonds
  • Parmesan to serve

Semolina egg pasta dough (for extruder machine)

  • 500g semolina flour
  • 100g whole eggs
  • 90ml water
  • 30ml Tuscan oil
  • 1 teaspoon salt

Pork osso bucco

  • 1.5kg pork osso bucco
  • 1 onion, diced
  • 1 rib celery
  • 1 whole garlic cut in half
  • 1 carrots, diced
  • 100g tomato paste
  • 1kg canned crushed tomatoes
  • 500ml red wine
  • 1 litre brown pork stock
  • ½ bunch rosemary & thyme
  • ½ tablespoon black peppercorns
  • Extra water to cover if needed


  • ½ bunch flat leaf parsley, washed and dried
  • 1 clove garlic, papery skin removed
  • 1 lemons, washed and dried


  1. 1.
    Semolina egg pasta dough: Place the semolina into the machine. Add salt, eggs and oil and mix well for 3-4 minutes. Slowly add the water and mix for a further 10 minutes. Start extruding using the casarecce die, place in tray for 30 minutes to dry slightly.
  2. 2.
    Pork osso bucco: Seal the osso bucco in a hot pan until well browned all over, remove from the pan and set aside. Sweat off the onion, celery and garlic. Add the carrot and tomato paste and quickly fry. Add the diced tomatoes, red wine, pork stock, rosemary and thyme leaves and peppercorns, return the pork osso bucco to the pan and bring back to the boil. Add extra water if required. Braise until tender, take out and cool on the bench for 2 hours and remove the meat and bone marrow from the pork, set a side. Strain the sauce through a fine sieve and return to the pan with the pork to reheat.
  3. 3.
    Gremolata: Remove the leaves from the parsley and roughly chop. Using a micro plane, grate the garlic and the lemon zest into the parsley and mix through.
  4. 4.
    To finish the dish: Place the pasta in a pot of salted boiling water and cook for 3 minutes. While this is happening heat the meat and the sauce, add the pasta when it’s cooked and mix well. Place into a serving bowl, drizzle with lemon oil and sprinkle with the gremolata, almonds and grate some Parmesan over the dish.