The always-winning Tagliatelle w Osso Ragu
Updated: Dec 6, 2021
This baby is a crowd pleaser and rightly so! Packed with flavours your guests or you yourself will have to go through roudns of seconds and thirds. the number one dish I'll always pull out of my sleeve if I have someone over for dinner. It's relatively easy and ridiculously yummy.
Ps. This baby was your omnivore main in the past Valentines Day Boxes.
“Why are you serving the best last???. -Omar, Pasta Dinner 2020”
5h 10 minutes
For 4-5 people
4 Tbsp. tomato mark
400g tomato pellati
2 cubes chicken or veal stock
2 Bay leafs
4 Tbsp. flour
500g Tagliatelle (fresh if possible!)
6 Tbsp. olive oil
salt & pepper
230 ml white wine
400 ml water
Water for boiling
5 Tbsp. butter
2 big carrots
6 cellery sticks
1 big onion
1 small garlic clove
2 Rosemary twigs
4 Veal shanks ca. 4cm thick
For the Osso Ragu:
Preheat your oven to 140 celsius degree.
Pat the shanks dry with some kitchen paper. Mix 1 Tsp. of Salt and pepper with your flour. Turn each piece in there until covered.
In your oven pot heat up 1 tbsp. of butter and 2 tbsp. of olive oil. Fry the shanks on one side until slightly golden then turn them and do the same. Take the shanks out of the pan and put them to the side.
In the grease of the oven pan you will now fry all your finely diced veggies and your rosemary twigs. Fry until the onions goes slightly transparent, then add your white wine, stir. Add your tomato purée, your tomato pellati and your stock with water. Cook it for about 5 minutes until everything has mixed and slightly softened. Add 1 tbsp. of ground pepper and 1 tsp. of salt. Add in 2 bay leafs. Stir.
Now push your fried veal shanks into the sauce so that they are fully covered with the sauce (they shouldn’t touch the bottom of your pan otherwise it might burn). Cover it with your pan lid and push it into the oven for 5h. Set a timer and turn the shanks over after 2,5h.
If you see that your sauce is going dry just add 100ml more water.
After 5h take out your pan (be careful it’s hell-like hot!) take out the veal shanks. Push the bone marrow out of the bones and mix it in with the rest of the sauce: this is the biggest flavour maker in this dish, so don’t feel tempted to bin it! :) Throw away the bones and the gummy-like string around your meat that tied it together.
Pull apart the meat and mix it in with the rest of the sauce it should all turn into a smooth sauce as if it were pulled meat.
For the Tagliatelle:
Boil water and add 1 tbsp. of salt.
Cook the tagliatelle if dry and store bought 6-8minutes until al-dente, and 1-2 minutes if fresh until they rise to the top.
Drain them, and mix them into the pot of your Osso Ragu.
Serve it with some Gremolata and/or freshly grated parmesan.