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.

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings People

Ingredients

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

Equipment

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