Fettuccine Pasta Ossobuco

Pasta Ossobuco close up in white and terracotta bowl

5 from 14 votes

This fettuccine with ossobuco is surprisingly easy to make and sublimely delicious. If you love Italian ossobuco and you are a pasta fan, you'll love this Italian pasta recipe!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Italian, Northern Italy

Keyword: fettuccine, Italian food, Italian recipe, lemons, oranges, osso buco, ossobuco, pasta, pasta recipe

Servings:

Calories: 697kcal

Author: Jacqui

Ingredients

320 g fresh fettuccine pasta (11oz) or tagliatelle or tagliolini (I used Giovanni Rana fresh fettuccine)
3 veal shank chops medium sized
1 Lt beef broth (33floz) homemade is better
2 tablespoon extra virgin olive oil
all-purpose flour
1 lemon for zest
1 orange for zest
½ glass white wine
2 knobs butter
1 handful fresh parsley chopped
salt for pasta and to taste
black or white pepper to taste
30 g Parmigiano Reggiano (1oz) grated (optional)

Instructions

Wash the meat and pat it dry.
Cut the outer rim of the ossobuco chops with small cuts along the edge (to prevent them curling up while cooking) and lightly flour on both sides.
Brown in a frying pan or iron skillet with 2 tablespoons of heated extra virgin olive oil and a knob of butter for a couple of minutes each side.
Salt both sides and add the wine, taking care not to wet the meat, but only the bottom or edges of the pan.
Once the alcohol has evaporated, add some of the chopped parsley and 2 ladles of hot stock and continue cooking covered, turning occasionally and adding a few more tablespoons of broth every 10 minutes or so.
After about 45 minutes, turn off and allow to cool down. (the meat needs to be very tender so if you feel it needs further cooking, cook for another 10-15 minutes)
While the meat is cooking put a pan of water onto boil for the pasta. Add salt once it boils and bring to the boil again.
Remove the meat from the pan. Cut it into small pieces and scoop the marrow from the middle of the bone.
Put the meat and marrow back in the saucepan. Add a little more broth and another knob of butter and mix. Add the zest of half a lemon and half an orange and some freshly ground white or black pepper.
Cook the pasta al dente according to the instructions on the packet. Fresh pasta cooks very quickly. Save a ladle of pasta cooking water and drain the pasta.
If your sauce seems dry add some of the pasta cooking water. Stir and then add the drained pasta to the sauce. Mix everything together well so the pasta gets coated in the sauce.
Serve immediately sprinkled with more parsley and grated Parmesan if required.

Notes

This recipe can also be made with beef ossobuco. Cooking times may be longer. I used fresh fettuccine but tagliatelle or tagliolini would go well too. You can also used dried pasta if you don't have fresh pasta.

Nutrition