Snapguide

How to make the perfect oso bucco with tagliatelle

Make the Perfect Oso Bucco With Tagliatelle

20
STEPS
INGREDIENTS
Roll the veal in flour salt and pepper and brown in olive oil for about 5 mins on each side

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

Chop the onion carrots and celery whilst the veal is browning

Once the veal is. Brown set aside

Once the veal is. Brown set aside

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

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

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

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

Boil the tagliatelle

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

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

  • 3.0 Carrots
  • 2.0 Celery stalks
  • 1.0 Onion
  • 2.0 350g veal oso bucco
  • 4.0 Sage leaves
  • Rosemary
  • 4.0 Bay leaves
  • 1.0l Beef stock
  • 100ml wine
  • 250.0g Tagliatelle
  • Flour