Wed, 9 October 2024
Ingredients –
· 4 Veal Ossobuco
· 3 Carrots, diced
· 3 Celery Stalks, diced
· 1 Onion, Diced
· Thyme
· Salt
· Pepper
· 1 Glass White Wine
· 1lt Chicken Stock
· 250gr Diced Canned Tomatoes
· Flour
Method –
1. Start by dicing the vegetables, all the same size.
2. Put on medium heat a pan, add some oil, dust the ossobuco in the flour and panfry both sides until golden.
3. Add some fresh oil in the pan, add the diced vegetables and thyme, cook for a couple of minutes, add in the Ossobuco and deglaze with the wine.
4. Cook for about 5 minutes, add ¾ of the chicken stock and the canned tomatoes, cover with a lid and let it simmer for about 1 hour and 20 minutes.
5. Turn the Ossobuco around after the first 40 minutes.
6. Serve it with Mash Potatoes or a Risotto…the sauce that cooked with the Ossobuco must be served with it.
