Ossobuco with My Mom’s Recipe, delicious and tasty, perfect for Sunday lunch or a dinner with friends.

This is not just a recipe; it’s my mom’s recipe, prepared at home forever and has stood the test of time (and the most demanding palates!). I assure you that the result is really delicious, and I confess that my husband goes crazy for it!

The meat remains incredibly tender and flavorful thanks to the aromatic mix of chopped vegetables (onion, carrot, and celery), and resisting the temptation to do the ‘scarpetta’ will be practically impossible!

The real secret to the perfect ossobuco is slow cooking over low heat: it takes about two hours, but patience will be greatly rewarded with a truly exceptional final result.

Traditionally, this dish finds its ideal pairing in the classic Risotto alla Milanese (with the indispensable saffron) or in creamy mashed potatoes. But if you are looking for a touch of originality, I suggest daring with a tasty Carrot and Potato Puree: a delicious and colorful alternative that will surprise you!

Let’s see together how to make the recipe of the Ossobuco with My Mom’s Recipe. Prepare the ingredients, and let’s get started!

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would really make me happy. I look forward to it.

Gabriella

Other delicious recipes to try:

Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Ossobuco with My Mom’s Recipe

4 slices veal ossobuco
2 carrots (medium size)
3 stalks celery
1 1/2 onion
1 clove garlic
3 leaves sage
1 glass white wine
as needed flour (to flour the meat)
4 tablespoons extra virgin olive oil
as needed salt
1 broth cube (vegetable)

Tools

1 Pan small
1 Pan (large)

Preparation of Ossobuco with My Mom’s Recipe

To make the Ossobuco with my mom’s recipe, first prepare the meat.
Make small cuts on the sides of the meat with a sharp knife: this way it won’t curl during cooking.
Normally, it’s a job the butcher does (mine does, for example).
Coat the meat on both sides in flour.
Take the smaller pan. Pour in a few tablespoons of oil and brown the meat, one slice at a time, on all sides.
Meanwhile, put some oil in a larger pan (it will need to hold all the slices of meat) and heat it.
Once you have browned the flour-coated meat, place it in the large pan.
Add the white wine and let it evaporate, turning the meat occasionally.
At this point, chop the vegetables and add them to the pan, along with the broth cube and 1 glass of hot water.
Cover with a lid and cook over low heat for about 90 minutes. If it dries out too much, add more hot water.
When cooking is complete, adjust the salt and serve the ossobuco hot with its cooking sauce.
Here they are ready.
Enjoy your meal and … until the next recipe!