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Ossobucco with tagliatelle

Preparation: 30 minutes
waiting period: 3 hours
Total time: 3 hours 30 minutes
Difficulty: Medium
Main course


4 Pcs. Veal shanks
400 g Tagliatelle
4 Pcs. Onions
2 Pcs. Carrots
2 Pcs. Leek sticks
2 Pcs. Celery
8 Pcs. Garlic cloves
2 tbsp Parsley
2 Pcs. Rosemary sprig
1 Pcs. Lemon
12 tbsp Olive oil
400 ml Red wine
2 tbsp Paprika powder
Salt, as required
Pepper, as required
Ossobucco with tagliatelle


  1. Peel and dice the carrots, onions and celery.
  2. Wash and clean the leek and cut into pieces that are not too small.
  3. Season the shanks with sweet paprika powder, pepper and salt.
  4. Heat a large pan with olive oil.
  5. Sear the veal shanks on all sides. Then remove from the pan.
  6. Now add the vegetables to the pan. Add a little olive oil and fry for a few minutes.
  7. Then add the shanks again.
  8. Put the lid on and cook everything over a medium heat for around 30 minutes.
  9. Rinse the lemon in hot water and cut in half. Peel and finely chop the garlic. Wash and roughly chop the parsley.
  10. Place the garlic, half a lemon and parsley in a bowl. Mix with the red wine. Then add everything to the pan and mix in.
  11. Add the sprig of rosemary.
  12. Put the lid back on and leave the ossobuco to cook for another hour.
  13. Before the end of the cooking time, bring a large pan of salted water to the boil. Cook the tagliatelle in it according to the packet instructions until al dente.
  14. Drain through a sieve and leave to drain. Serve on plates together with the ossobuco.
  15. Enjoy!
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