The Conversation
STEPS
INGREDIENTS
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
- 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