Ossobuco is an Italian dish traditionally prepared with cuts of veal, but it can also be made with beef. This delicious recipe is characterized by the combination of rich flavors and smooth textures, resulting in a comforting dish full of flavor. Ossobuco is prepared by slowly cooking the pieces of meat in an aromatic sauce based on tomatoes, wine and spices, resulting in a succulent meat that falls apart easily. It is a perfect option for those looking for a mouth-watering dish and an authentic Italian dining experience.
INGREDIENTS:
4 ossobuco steaks;
8 skinless and seedless diced Italian tomatoes;
4 chopped white onions;
1 pack of basil;
5 branches of thyme;
1 branch of rosemary;
2 minced garlic cloves;
½ cup red wine;
basil leaves to decorate;
Salt and black pepper to taste;
Olive oil for sautéing;
PREPARATION MODE:
Season the ossobuco steaks with salt and pepper, set aside. Tie the rosemary, thyme and basil sprigs with a string so that all the leaves are secured by the string. Reserve. In a large pan heated over high heat, sauté the steaks one by one, sprinkling them with a drizzle of olive oil after each turn. Book the steaks, in the same casserole (no need to wash) sauté the onion until it starts to brown.
Add the garlic and tomatoes, the wine and return the ossobuco to the pan. Cover with water or vegetable broth and toss in the herb bouquet. Cover the pan and lower the heat to the lowest possible level. Cook for 3 hours, stirring every 30 minutes and adding more water or broth whenever necessary, it is important that the steaks are covered. At the end of the 3 hours, the sauce should already be full-bodied and the ossobuco falling apart. Hit the salt and pepper, finish with the basil leaves and serve next.
