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Rosemary osso buco with tagliatelle


20 minutes


2 h



Rosemary osso buco with tagliatelle
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30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) butter
4 slices, 2.5 cm (1 in.) thick, veal shank
1 red onion, chopped
4 garlic cloves, chopped
2 celery stalks, diced
2 carrots, diced
250 ml (1 cup) beef stock
500 ml (2 cups) diced tomatoes
1 bay leaf
15 ml (1 tbsp.) fresh rosemary, chopped, or 5 ml (1 tsp.) dried rosemary
Salt and ground black pepper
180 g (6 oz.) tagliatelle


15 ml (1 tbsp.) lemon zest
45 ml (3 tbsp.) fresh parsley, chopped
1 garlic clove, chopped


  1. In a saucepan, heat the oil on high heat and melt the butter.
  2. Brown the shank slices. Set aside.
  3. In the same saucepan, sauté the onion, garlic, celery and carrots.
  4. Put the meat back in the saucepan.
  5. Add the stock, tomatoes and herbs. Season.
  6. Simmer on low heat or in the oven at 160°C (325°F) for approximately 2 hours or until the meat is tender.
  7. Cook the tagliatelle according to instructions on package.
  8. Meanwhile, in a small bowl, mix the gremolata ingredients.
  9. Serve the osso buco with the pasta and garnish with gremolata.

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