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Osso Bucco with buttered Spaetzle

Osso Bucco with buttered Spaetzle

Osso Bucco (play on it)

  • 2 Veal Shank (cross cut)
  • 10 cafe mushroom (whole)
  • Chives
  • 1/2 Cup of White Wine
  • 1/2 Cup Water
  • 1 Bay Leaf
  • 2 Tablespoons of equal parts of Paprika, Chilli flakes, Salt, Pepper
  • 2 Tablespoons of minced Garlic

Add all ingredients to crock pot.  Place meat in last with seasoning on top.  Turn on the 6 hour high setting.


  • 1/4 Cup of Milk
  • 2 Eggs
  • 1 Cup of Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper


In a large bowl, combine the flour, salt, pepper.  In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring a large pot of salted water to a boil, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper.  Place your piece of Osso Bucco on top and spoon some of that nutritious beef broth (from the crock pot) on top.  Enjoy!

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