Rigatoni with ossobuco and spinach ragù

Total time: 2hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 714 Kcal, 41g Protein, 77g Carbohydrates, 24g Fat


  • Ragù
  • 2 veal shanks (each approx. 250 g)
  • 0.5 tsp salt
  • a little pepper
  • 0.5 tbsp white flour
  • 2 onions, sliced
  • 2 bay leaf
  • 2 garlic clove, thinly sliced
  • clarified butter for frying
  • 600 g leaf spinach (e.g. Pro Spezie Rara New Zealand spinach), leaves torn off
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 1.5 dl beef bouillon
  • 2 dl single cream for sauces
  • salt and pepper to taste
  • 1 dl white wine
  • Pasta
  • 400 g pasta (e.g. rigatoni)
  • salted water, boiling
  • a little grated Parmesan

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  • Ragù

    Season the meat and dust with flour. Heat the clarified butter in a pan. Brown the shanks for approx. 3 mins. on each side. Remove, reduce the heat. Wipe away the cooking fat. Add the onions and garlic, sauté briefly. Add the bay leaf, pour in the wine and stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise for approx. 1½ hrs. Remove the shanks from the sauce, pull apart using two forks. Add the spinach, lemon zest, lemon juice and single cream to the sauce along with the meat. Simmer for approx. 15 mins., season.
  • Pasta

    Cook the rigatoni in salted water until just al dente, drain. Add the rigatoni to the ragù, heat through, plate up, sprinkle with parmesan.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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