ossobuco, a specialty of Italian cuisine

 

Here are the ingredients and the procedure to prepare it

Ingredients (for 4 people):

• 4 slices of veal ossobuco (with the central bone)

• 1 onion

• 1 carrot

• 1 stalk of celery

• 2 cloves of garlic

• 400 g tomato puree (or peeled tomatoes)

• 1 glass of white wine

• 500 ml of meat broth

• 1 sprig of rosemary

• 2 bay leaves

• Flour (for dusting)

• Extra virgin olive oil

• Salt and pepper to taste

• Lemon zest and fresh parsley (for the gremolata, optional)

Procedure:

Procedure:

1. Meat preparation:

• Lightly flour the ossobuco slices on both sides.

In a saucepan, heat a little oil and brown the ossobuco on both sides until golden brown. Remove and set aside.

2. Preparation of the sofrito:

• In the same saucepan, add the chopped onion, carrot, celery, and garlic cloves.

• Fry over medium heat until vegetables are soft.

3. Cook the meat:

• Return the ossobuco to the saucepan and deglaze with the white wine.

• Once the alcohol has evaporated, add the tomato puree, beef broth, rosemary, and bay leaves.

• Cover and simmer for about 1 hour and 30 minutes, turning the ossobuco occasionally. Season with salt and pepper.

4. Preparation of the gremolata (optional):

• Finely chop the lemon zest with the fresh parsley and sprinkle this mixture over the ossobuco before serving to give it a fresh and aromatic touch.

5. Service:

• Serve the ossobuco hot, accompanied by Milanese risotto, mashed potatoes or polenta.

A tasty and rich dish, ideal for a special dinner!