Osso Tagliatelle

Osso Tagliatelle is one of those dishes that reminds me why I fell in love with slow cooking in the first place. It brings comfort, patience, and deep flavour to the table, all without asking for attention or fuss. This is food that rewards time and care, and it always feels generous when served.

At the heart of the dish sits osso buco, with its thick, bone-in cuts that promise richness long before cooking begins. I enjoy the calm rhythm of preparing it, knowing the real work happens slowly. As the meat cooks, the kitchen fills with savoury aromas that signal something special is on the way. The meat softens while holding its shape, and the marrow gently melts into the sauce, adding a silky depth that feels indulgent yet balanced.

What makes osso buco so appealing is its sense of harmony. The flavours build gradually as wine, vegetables, herbs, and stock come together over time. Nothing feels rushed or overpowering. Each element supports the next, creating a sauce that tastes rounded and thoughtful. The result feels confident without trying too hard, which I find especially satisfying as a cook.

Fresh tagliatelle serves as the perfect partner. Its wide ribbons feel welcoming and substantial, and they carry the sauce beautifully from plate to fork. The pasta adds softness while giving structure to the dish, ensuring every mouthful feels complete. Serving the osso buco alongside the tagliatelle keeps the focus on the meat while allowing the pasta to play its part quietly and effectively.

This is a dish made for sharing. It suits long evenings, relaxed conversations, and the kind of meal where people linger at the table. I often notice a moment of silence when the plates arrive, followed by smiles and nods of approval. That reaction never grows old. Osso Tagliatelle has a way of bringing people together without effort.

For me, Osso Tagliatelle represents cooking with intention. It values patience, good ingredients and simple techniques. It comforts on a cold evening and feels reassuring after a busy day. That quiet reliability is why it remains a favourite in my kitchen and on my table.

Osso Tagliatelle

Osso Tagliatelle is a comforting Italian-style dish built around slow-cooked veal shanks. The meat becomes tender and rich as it cooks gently in wine, stock, and vegetables. Fresh tagliatelle completes the dish by carrying the sauce and balancing the richness.

4.87 from 60 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Osso Buco, Osso Tagliatelle, Pasta, Sauce, Stock, Tagliatelle, Veal, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Servings: 4 People

Calories: 1083kcal

Equipment

• Heavy casserole dish with lid
• Tongs
• Chopping Board
• Large Saucepan for pasta

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Ingredients

 

MetricImperial

Buco Ingredients:

• ▢ 4 large veal shanks about 4 cm thick
• ▢ 2 tbsp plain flour
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ 3 tbsp olive oil
• ▢ 1 large onion finely chopped
• ▢ 2 medium carrots finely chopped
• ▢ 2 stalks celery finely chopped
• ▢ 4 cloves garlic crushed
• ▢ 2 tbsp tomato purée
• ▢ 250 ml dry white wine
• ▢ 500 ml beef good-quality or veal stock
• ▢ 2 leaves bay
• ▢ 1 tsp dried thyme
• ▢ 1 medium lemon zest only

Tagliatelle Ingredients:

• ▢ 400 g tagliatelle fresh
• ▢ salt for the cooking water
• ▢ 1 tbsp butter

Toppings:

• ▢ Fresh parsley finely chopped
• ▢ Extra lemon zest optional

Instructions

• Season the veal shanks generously with salt and pepper.
  4 large veal shanks, salt, black pepper
• Dust them lightly with flour and shake off the excess.
  2 tbsp plain flour
• Heat the olive oil in the casserole dish over medium heat.
  3 tbsp olive oil
• Brown the veal shanks well on all sides.
• Remove them and set aside.
• Add the onion, carrot, and celery to the dish.
  1 large onion, 2 medium carrots, 2 stalks celery
• Cook gently for 8 minutes until softened.
• Stir regularly to avoid colouring.
• Add the garlic and tomato purée.
  4 cloves garlic, 2 tbsp tomato purée
• Cook for 1 minute while stirring.
• Pour in the white wine and scrape the base of the dish.
  250 ml dry white wine
• Let it simmer for 3 minutes to reduce slightly.
• Return the veal to the dish.
• Add the stock, bay leaves, thyme, and lemon zest.
  500 ml beef, 2 leaves bay, 1 tsp dried thyme, 1 medium lemon
• The liquid should reach halfway up the meat.
• Cover and cook on a low heat for 2 to 2½ hours.
• Turn the veal once during cooking.
• The meat should feel very tender when ready.
• Remove the lid for the final 20 minutes if the sauce needs thickening.
• Cook the tagliatelle in well-salted boiling water until just tender.
  400 g tagliatelle, salt
• Drain and toss with the butter.
  1 tbsp butter
• Serve the osso buco alongside the tagliatelle.
• Spoon the sauce generously over both.
• Finish with chopped parsley and extra lemon zest if desired.
  Fresh parsley, Extra lemon zest

Notes

Serving:

Serve with crusty bread or a simple green salad.

A glass of dry white wine pairs well with the richness.

The dish suits relaxed evenings and shared tables.

Storage:

Cool leftovers completely before storing.

Refrigerate for up to 2 days.

Reheat gently to preserve texture and flavour.

Nutrition

Calories: 1083kcal | Carbohydrates: 108g | Protein: 81g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 266mg | Sodium: 30279mg | Potassium: 1801mg | Fiber: 6g | Sugar: 25g | Vitamin A: 5424IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 8mg