Fettuccine Pasta Ossobuco
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
697 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Pasta Ossobuco
Description
Fettuccine Pasta Ossobuco features veal shank chops which are prepared by cutting the outer rim to prevent curling and lightly floured before browning in olive oil and butter. The meat is seasoned, deglazed with white wine, and simmered slowly with beef broth and fresh chopped parsley for about 45 minutes, or until very tender. The citrus zest of lemon and orange adds a subtle freshness to the meat. Meanwhile, salted water is brought to a boil for the fettuccine or possible alternatives like tagliatelle or tagliolini. Once the meat is cooked and rested, it is removed from the pan and cut into small pieces to mix with the pasta and sauce. Optional grated Parmigiano Reggiano enhances the flavor. This dish balances the slow-cooked softness of the veal with the slightly chewy texture of fresh pasta and a bright, buttery, herbed sauce. It is suitable for an elegant dinner when you want a more involved but rewarding meal.
Ingredients
- 320 g Fettuccine pasta 11oz) or tagliatelle or tagliolini (I used Giovanni Rana fresh fettuccine, fresh
- 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 parsley chopped, fresh
- salt for pasta and to taste
- black pepper to taste, or white pepper
- 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
- Beef ossobuco can be substituted, though the cooking time might increase for tenderness.
- Fresh fettuccine is preferred for texture, but tagliatelle, tagliolini, or dried pasta can be used as alternatives.
- Add grated parmigiano reggiano to the pasta before serving if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 67g | 22% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 140mg | 47% |
| Sodium | 277mg | 12% |
| Potassium | 814mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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