How to Make the Perfect Oso Bucco With Tagliatelle

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Roll the veal in flour salt and pepper and brown in olive oil for about 5 mins on each side

Chop the onion carrots and celery whilst the veal is browning

Once the veal is. Brown set aside

Cook the vegetables in the juices plus a bit of olive oil if needed

Once the vegetables have browned add white wine and let it evaporate for a few mins

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

Boil the tagliatelle

Drain the taglietelle and add some of the sauce from the veal to it

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

Watch the video: How to make Slow Cooker Beef Osso Bucco


  1. Cetus

    It is not more precise

  2. Delton

    How curious he is. :)

  3. Anghet

    Remarkably! Thanks!

  4. Larue

    I'm not so unhappy

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