Ossobuco with brown rice ring is a great main dish, but also beautiful to present for a dinner with friends. For this recipe, I used brown rice because, as you know, I eat almost everything whole… however, those of you who do not like it, can also use regular rice. My mom often made this dish when I was a child, and before serving it, piping hot, she would sprinkle it with freshly grated lemon peel… at that point, the whole house would smell like lemon, and the dish had a very fresh flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 Ossobuco slices of 8 oz each
- 1 3/4 cups Onion
- 1 3/4 cups Carrot
- 1 cup Celery
- 2 1/2 cups Fresh peas
- 3 1/2 tbsps Extra virgin olive oil
- as needed Flour
- 1 1/2 cups Brown rice
- Zest of 1 grated lemon
Tools
- Casserole
- Wooden spoon
Preparation
First of all, organize your workspace, with all the ingredients already measured.
Sauté the onion over low heat with half a glass of water.
Add the oil and brown the meat, but previously floured.
Continue browning, also adding the celery and carrot, but also cut into small pieces.
After about ten minutes, splash with hot wine and also add the peas, adjusting for salt and pepper.
Cover with the lid leaving a vent, and cook over medium-high heat for about 40 minutes.
If necessary, continue adding boiling water.
Meanwhile, boil the rice, but just with a pinch of salt, and after draining it, portion it onto four flat plates.
Leave an empty space in the center in the shape of a donut, and place the ossobuco in it.
Sprinkle the sauce not only on the meat but also on the rice, so it can be well flavored.
If using a pressure cooker, follow the same procedure, but remember that the cooking times should be halved.
Serve your Ossobuco with brown rice ring, sprinkling it with grated lemon peel.
Tip: you can also prepare this dish the day before if you have organized a lunch or dinner.
Reheating it will enhance the flavor.
If you like lemons, don’t miss the next recipe: https://blog.giallozafferano.it/lappetitovienmangiando/crema-pasticcera-al-profumo-di-limone/
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