Ossobuco
Start by making some slits on the pieces of ossobuco.Season them with one pinch of salt, one generous pinch of black pepper and one pinch of garlic powder, flip the pieces and also add the same spices to the other side of the meat.Next,coat the meat in wheat flour and set aside.Once you’ve done that, in a skillet, add one generous drizzle of olive oil, the unsalted butter, stir until the butter fully melts.Add the pieces of meat and let them fry until both sides are golden brown.Now, in a saucepan, add one generous drizzle of olive oil, add the onion chopped into small cubes, add the peeled carrots chopped into cubes, the celery stalkchopped into smaller pieces, and stir-fry until slightly wilted.Add thedry white wine and stir-fry for another 5 minutes.Once you’ve done that, put all the meat in the saucepan, add the sachet of beef stock dissolved in water, the bay leaf and the dried rosemary, cover the saucepan, and let it all cook over low heat for about 1 hour and 20 minutes.Right before this indicated time has elapsed, in a skillet over, add 200g the champignon mushrooms chopped in half, add one pinch of salt and stir until the mushrooms start releasing its the juices. Add one drizzle of olive and stir until golden brown. After that, remove from the heat.Once the meat has cooked through, remove it from the saucepan, but leave the sauce.In the saucepan, add the peeled tomatoes chopped into small cubes and beat with a hand mixer until combined.After that, add the mushrooms, parsley to taste, the crushed garlic cloves and mix well.Then turn on the heat and let it all cook for 5 minutes over low heat.After this indicated time, serve the meat with the sauce.Serve.
Ingredientes
- 4 Pieces of Ossobuco
- 1 Generous Pinch of Salt
- 1 Generous Pinch of Black Pepper
- 1 Generous Pinch of Garlic Powder
- Wheat flour for Breading
- 1 Tablespoon of Unsalted Butter or Margarine
- 1 Onion
- 2 Medium Carrots
- 2 Celery Stalks
- 250ml of Dry White Wine
- 1 Sachet of Beef Stock (5g) dissolved in 700ml of Water
- 1 Bay Leaf
- 1 Teaspoon of Dried Rosemary
Sauce
- 200g of Champignon Mushrooms
- 3 Peeled Tomatoes
- Parsley to Taste
- 3 Crushed Garlic Cloves
Modo de Fazer
Start by making some slits on the pieces of ossobuco.
Season them with one pinch of salt, one generous pinch of black pepper and one pinch of garlic powder, flip the pieces and also add the same spices to the other side of the meat.
Next, coat the meat in wheat flour and set aside.
Once you’ve done that, in a skillet, add one generous drizzle of olive oil, the unsalted butter, stir until the butter fully melts.
Add the pieces of meat and let them fry until both sides are golden brown.
Now, in a saucepan, add one generous drizzle of olive oil, add the onion chopped into small cubes, add the peeled carrots chopped into cubes, the celery stalk chopped into smaller pieces, and stir-fry until slightly wilted.
Add the dry white wine and stir-fry for another 5 minutes.
Once you’ve done that, put all the meat in the saucepan, add the sachet of beef stock dissolved in water, the bay leaf and the dried rosemary, cover the saucepan, and let it all cook over low heat for about 1 hour and 20 minutes.
Right before this indicated time has elapsed, in a skillet over, add 200g the champignon mushrooms chopped in half, add one pinch of salt and stir until the mushrooms start releasing its the juices. Add one drizzle of olive and stir until golden brown. After that, remove from the heat.
Once the meat has cooked through, remove it from the saucepan, but leave the sauce.
In the saucepan, add the peeled tomatoes chopped into small cubes and beat with a hand mixer until combined.
After that, add the mushrooms, parsley to taste, the crushed garlic cloves and mix well.
Then turn on the heat and let it all cook for 5 minutes over low heat.
After this indicated time, serve the meat with the sauce.
Serve.
