Preparation time is 10minutes
Cook time is 2hours
Total time is 2hours 10minutes
Serve is for 4 people
Estimated cost per serve is 8.45 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1kilograms veal osso bucco, 8 pieces
- 4 cloves garlic, peeled and minced
- 1/4 bunch rosemary, 5 sprigs
- 25grams butter
- 4tablespoons olive oil
- 1 large onion, peeled and finely diced
- 200grams carrots, peeled and grated
- 2 sticks celery, finely diced
- 2tablespoons tomato puree
- 2/3 cup white wine
- 2 cups chicken stock, made with 1 stock cube
- 300grams tagliatelle
- 75grams parmesan, grated
Description
Veal is always popular in Italian cooking and this simple ragu tastes authentic, rich and rustic, best served with tagliatelle or pappardelle.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Add the osso bucco pieces to a large roasting tin and coat with the oil. Roast for 20 minutes until browned all over.
Step 2 of 4
Reduce the oven to 180°C. Baste the meat, pour in the wine and the onions, carrots, celery, garlic, rosemary, tomato puree and stock, mix well and cover with foil. Return to the oven for 1.5 hours until the veal is completely tender.
Step 3 of 4
Cook the tagliatelle according to pack instructions. Remove the veal from the oven, discard the rosemary sprigs and bones, scrape the middle of the marrow into the sauce and shred the meat with two forks. Use tongs to add the tagliatelle straight into the tin with the veal and add 4-5 tbs of starchy water to loosen.
Step 4 of 4
Use tongs to add the tagliatelle straight into the tin with the veal and add 4-5 tablespoons of starchy water to loosen. Stir in the parmesan and serve.
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