Ossobuco
Ossobuco
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Ossobuco
Υλικά
- 1.2 kg ossobuco
- 120 ml olive oil
- 3 tbsp all-purpose flour
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 carrots, cut into small dice
- 1 celery stalk, finely chopped
- 2 bay leaves
- 1 sprig fresh sage
- 5–6 sprigs fresh thyme
- 5–6 white peppercorns
- 1 tbsp tomato paste
- 80 ml dry white wine
- Salt & freshly ground black pepper
Εκτέλεση
Pat the ossobuco dry with kitchen paper, then lightly coat it with the flour, shaking off any excess.
Heat the olive oil in a large ovenproof pot over high heat. Sear the meat until well browned on all sides. Transfer it to a platter and set aside.
Using the same pot, add the onion and garlic and sauté for 2–3 minutes, until the onion becomes translucent. Add the carrots, celery, bay leaves, white peppercorns, sage and thyme, then continue sautéing for another 2 minutes.
Stir in the tomato paste and cook for 1 minute, stirring constantly until fragrant.
Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to evaporate.
Return the ossobuco to the pot and add enough cold water to almost cover the meat. Season with salt and freshly ground black pepper and bring to a boil.
Cover the pot first with a sheet of damp parchment paper and then with its lid. Transfer to a preheated oven at 180°C (350°F) and cook for about 1 hour and 30 minutes, or until the meat is very tender and the sauce has thickened.
Serve with creamy polenta and, if desired, gremolata.
If possible, use an ovenproof pot, as it helps maintain a steady cooking temperature and ensures the meat cooks evenly throughout.
