Baked Veal Ossobuco, a truly delicious dish that is very easy to prepare. However, to make the meat tender (obviously after a good aging), you need to pay attention to the transition from fridge to cooking. Once taken out of the refrigerator, leave it in its wrapper and bring it to room temperature. This way it won’t undergo thermal shock when you put it in the already hot oven. The same goes if you need to cook a slice in a pan. Otherwise, it will boil and harden inevitably, and to make it soft again, it will take at least three hours, just like making a broth or a stew. Usually, ossobuco is cooked in a pan or pressure cooker, but this delicious recipe is part of family tradition, and every time I cook it, I reminisce about when I was very young. My mother always served it with mashed potatoes, which combined with the cooking gravy made this dish irresistible.
If you like ossobuco, don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 large veal ossobuco
- 4 tablespoons generous extra virgin olive oil
- 3.5 oz white wine
- 1 teaspoon light dried oregano
- 1 tablespoon light dried mint
- to taste salt and pepper
Tools
- 1 Baking dish
- 1 Plate
- 1 Paper towel
Preparation
Take the meat out of the refrigerator, at least one hour before cooking, and pat it dry with paper towels to remove all moisture. Pour the extra virgin olive oil into the baking dish and place the ossobuco inside, but not before flouring them well.
Season with salt and pepper and bake in a preheated oven at 356°F, letting them cook for 15 minutes. After this time, turn them, add the hot wine, and put back in the oven for another 15 minutes, raising the temperature to 392°F.
Take them out of the oven again, turn them, sprinkle them with dried oregano, and let them cook for another 10 minutes.
Serve our Baked Veal Ossobuco, transferring the slices to a serving plate and pour over all the cooking sauce, which together with the flour will have formed a sort of cream.
Tips
We can freeze the cooked ossobuco for a few months or keep them in the fridge for one or two days.
Then use the microwave, if you have one, to reheat because in this way, it will be like having cooked them instantly.
It’s healthier to put frozen foods directly into cooking, even if they will boil a bit, instead of letting them thaw at room temperature.
