How to make the perfect oso bucco with tagliatelle

Roll the veal in flour salt and pepper and brown in olive oil for about 5 mins on each side

Chop the onion carrots and celery whilst the veal is browning

Once the veal is. Brown set aside

Cook the vegetables in the juices plus a bit of olive oil if needed

Once the vegetables have browned add white wine and let it evaporate for a few mins

Return the veal to the pan . Add the beef stock rosemary sage and bay leaves put the lid on and simmer for 1h 30 . For the last 30 mins remove the lid and let it reduce a bit. Season to taste

Boil the tagliatelle

Drain the taglietelle and add some of the sauce from the veal to it

Plate up and spoon a bit more sauce on top and serve