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Osso Bucco pasta with black olives


  • Heat a layer of oil in a large heavy-bottomed pan and seal the seasoned and lightly floured veal all over. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions, carrots, celery and garlic until tender, regularly stirring and scraping the bottom as you do so.
  • Then add the wine and balsamic. Stir and cook down until reduced by about half.
  • Add 2 cups water with the stock paste, tomatoes, a little salt, a decent amount of ground pepper, the thyme, bay leaves and parsley. Stir and bring to the boil.
  • Turn the heat down, return the osso bucco in one layer to the pan, cover and gently simmer for about 40-60 mins until the meat is very tender, adding more water and stock paste if needed. Taste for seasoning and remove the veal.
  • When the meat is ready, cook the pasta in lots of lightly salted, boiling water until al dente. Drain well.
  • When cool enough to handle, remove the meat from the bones and cut into chunks. Return the veal to the pan with the olives. Stir well and briefly cook to reheat.
  • Add the pasta to the pan, toss well and serve in individual bowls with a good sprinkling of parmesan on top.
  • nb.  If you prefer, chicken stock can be used instead of the stock paste with water.


  • olive oil
  • sea salt & freshly ground pepper
  • plain flour
  • 750 gm osso bucco
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, diced
  • 3 large garlic cloves, crushed
  • ½ bottle dry white wine
  • 3 tbsp balsamic vinegar
  • 3 cups cold water
  • 1 heaped tbsp chicken stock paste
  • 1 can diced tomatoes
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 2 tbsp chopped fresh parsley
  • 400 gm tube pasta
  • 12 pitted black olives
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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