Braised Ossobuco with Onions is one of my favorite dishes. I love this type of meat and I like to save the marrow for last as it has a truly unique taste.
The cooking time is slightly long, but this way the meat will remain very tender, practically melting in your mouth. Certainly helps to use high-quality meat.
You can decide to flavor the onions and the ossobuco separately and then combine them in the pan.
Or you can first brown the meat and then add the onions and cook them together, as in the reel.
A special thanks to my husband, the chef in this video 😁
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 veal ossobuco (total approximately 3.3 lbs)
- 2 onions (approx. 5 oz cleaned)
- to taste all-purpose flour
- to taste olive oil
- 1 bouillon cube (Optional, if you want more flavor)
- 1 cup water
- to taste fine salt
Preparation
Clean and slice the onion.
Sauté it in a pan with olive oil.
Once cooked, remove it from the pan and place it on a plate.
Flour and salt the ossobuco on both sides.
Use scissors to cut around the sinew to prevent curling during cooking.
In the same pan where you cooked the onions, add a little olive oil, place the floured ossobuco and cook for 5 minutes on each side.
Add the previously cooked onion, two glasses of water (about 1 cup), a bouillon cube (optional, if you want to add even more flavor to the dish) and cook over low heat with the lid on for about an hour.
Towards the end of cooking, if there is still too much water, continue cooking without the lid.
Suggestions/Tips
Depending on your taste, you can add a glass of white wine.
The bouillon cube is optional, we sometimes add it to give the dish an extra boost.
You can decide to brown the ossobuco and onions separately and then combine and cook them together, or you can first brown the ossobuco and then add the thinly sliced onions directly to the pan.
If you liked Braised Ossobuco with Onions, try the other recipes with ossobuco:
Braised Ossobuco with Porcini Mushrooms
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