How to Make the Perfect Oso Bucco With Tagliatelle

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How to Make the Perfect Oso Bucco With Tagliatelle Recipe
9 Steps
Ingredients
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1
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

2
Chop the onion carrots and celery whilst the veal is browning

Chop the onion carrots and celery whilst the veal is browning

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3
Once the veal is. Brown set aside

Once the veal is. Brown set aside

4
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

5
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

6
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

7
Boil the tagliatelle

Boil the tagliatelle

8
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

9
Plate up and spoon a bit more sauce on top and serve

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

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