Veal ossobuco is a cut with a slightly distinctive flavor, one that is not always appreciated. But much like in all preparations, I am convinced that the recipe chosen to follow always makes a difference. One of these is the braised version of veal ossobuco. A warm dish to accompany with potatoes, mashed potatoes, or polenta. Therefore, it is ideal to prepare during the cooler periods of the year.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 slices veal ossobuco
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 1 2/3 cups beef broth
- as needed flour (semolina or all-purpose flour)
- 3/4 cup white wine
- A few leaves parsley
- extra virgin olive oil
- salt
Steps
Start the preparation of the braised veal ossobuco with the meat. Take the slices and make cuts in some spots on the outer part with kitchen scissors or a sharp knife so that during cooking the slices do not curl.
Then proceed by passing them in flour on both sides.
Pour a generous drizzle of olive oil into the pan and brown the slices on both sides, then add the onion, celery, and carrot finely chopped for the sauté. Let them soften for a couple of minutes, then deglaze with white wine.
As soon as the alcoholic smell evaporates, add the broth. Wait for it to reheat, and once it starts to simmer, cover the pan with a lid, lower the heat to the minimum, and let it cook for 30 minutes on low. Check from time to time that the cooking is proceeding well and that the broth has not completely dried, otherwise the flour breading will end up sticking to the bottom of the pan. If necessary, stretch with more broth if available or with water.
Before turning off the heat, taste the sauce and adjust the salt.
Once the cooking is finished, add the chopped parsley on the hot slices, and serve accompanying the ossobuco with the cooking sauce.
