Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal Ossobuco
Tagliatelle
Method
Veal Ossobuco
- 1
Prepare the Veal
Season the veal shanks with salt and black pepper. Dredge each piece in flour, shaking off any excess.
- 2
- 3
- 4
Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 1-2 minutes. Then pour in the white wine, scraping the bottom of the pot to deglaze. Allow to simmer for about 3-4 minutes.
- 5
Simmer the Ossobuco
Return the veal shanks to the pot. Add beef stock, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and let simmer for about 2 hours, until the meat is tender.
- 6
Finish the Dish
Once the ossobuco is tender, remove the bay leaves and adjust seasoning with salt and pepper as needed. Serve warm.
Tagliatelle
- 7
Cook the Tagliatelle
In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente, usually about 8-10 minutes.
- 8
- 9
Serve
Serve the tagliatelle topped with the veal ossobuco and sprinkle with grated Parmesan cheese.
