Veal Ossobuco Cooked in the Oven, a truly tasty dish that’s very easy to prepare. To make the meat tender however, (obviously after a good aging) you need to be careful when transitioning from fridge to cooking. Once taken out of the refrigerator, leave it in its packaging 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 applies if you need to cook a slice in a pan. Otherwise, it will boil and harden inevitably, and to make it tender again it will take at least three hours, just as if you were making a broth or a stew. Usually, ossobuco is cooked in a pan or pressure cooker, but this delicious recipe is part of the family tradition, and every time I cook it, I reminisce about my youth. My mom always served it with mashed potatoes, which made this dish irresistible when combined with the cooking juices.
If you like ossobuco, don’t miss the next recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 large ossobuco
- 4 tablespoons extra virgin olive oil
- 3.5 oz white wine
- 1 teaspoon scant dried oregano
- 1 tablespoon scant 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 an 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 coating them well with flour.
Season with salt and pepper and place in a preheated oven at 355°F, letting them cook for 15 minutes. After this time, turn them, add the warm wine, and put back in the oven for another 15 minutes, raising the temperature to 390°F.
Take them out of the oven again, turn them over, sprinkle with dried oregano, and let them cook for another 10 minutes.
Serve our Veal Ossobuco Cooked in the Oven, transferring the slices to a serving plate and pouring all the cooking juices over them, which together with the flour will have formed a kind of cream.
Advice
We can freeze the cooked ossobuco for a few months or keep in the fridge for one or two days.
Then use the microwave, if you have one, to reheat because 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 little, rather than letting them thaw at room temperature.
