Drive away with green broad beans and ricotta
178 recipes
Stewed ossobuco
ingredients
servings
4
Ossobuco of beef
700 grams
Salt
to taste
Black pepper
to taste
Type 00 wheat flour
1 gram
Butter
50 grams
Laurel
2 leafs
Fresh rosemary
1 sprig
White wine
100 mL
Onions
1 unit
Celery
1 stem
Double concentrated tomato paste
1 spoon
Parsley
1 spoon
Carrots
1 unit
Extra virgin olive oil
5 spoons
second courses from Italy - Sicilia
Stewed ossobuco
Stewed ossobuco
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The meat seconds
preparation
step 1
I bring here the ingredients that are missing from the list to prepare the vegetable stock 1 potato, 1/2 carrot, 1/2 stalk of celery, 1 sprig of parsley. 1/4 onion, 1 tablespoon tomato puree, 1 tablespoon extra virgin olive oil,
step 2
1 tablespoon of tomato sauce, 500 ml. of water, salt to taste
step 3
For the cover: Aluminum baking paper
step 4
The broth: Prepare with the vegetables cut into chunks Adding a tablespoon of tomato sauce A tablespoon of oil and a pinch of salt
step 5
Vegetables: Chop
step 6
The ossobuco: Sprinkle with a pinch of salt. Minced black pepper on both sides and flour them
step 7
Brown: In a large pan with high sides, add 2 bay leaves Rosemary, 2 tablespoons extra virgin olive oil 50 g. of butter
step 8
Put the ossobuco and brown them over medium-high heat, 3 minutes per side. Sprinkle them with the wine. Go for another 1 minute per side.
step 9
Remove from the heat and put everything in a dish With all the bottom that is left
step 10
Concentrate: Dissolve it in a bowl with 1 ladle of stock
step 11
Preparation for cooking: In the same pan where you browned the ossobuco Put all the chopped vegetables, With 2 tablespoons of extra virgin olive oil A pinch of salt and let them wither
step 12
Extend with a ladle of broth, continue cooking for about 2 minutes Add the melted concentrate previously Continue cooking for about 10 minutes
step 13
At this point, take the ossobuco. Add them in the pan with all their bottoms. Pour the remaining stock, including the vegetables.
step 14
Cover: Take a sheet of parchment paper Lay it on top to cover After, an aluminum foil, to close
step 15
Cooking: Cook over low heat for 90 minutes
step 16
At the table: If you want, prepare a mashed potatoes to accompany the dish
step 17
At the end of cooking, put the ossobuco aside Remove the stems of rosemary With a minipimer, whisk the whole
step 18
The mixture obtained, put it as a base On the serving plate, lean on the ossobuco. Mashed potatoes and serve
