Preparation:
We start by making some cuts on the edge of the ossobuco slices, to prevent the piece from deforming and remaining flat.
Then we coat each slice with a little flour and then seal it in the pan.
Now, in a pan with a little olive oil, we seal the slices on both sides, until they are golden brown and over maximum heat. Once golden brown, we remove them and reserve.
Still in a large pan, sauté the onions, garlic cloves, leek and carrot.
Once the onions are transparent, we add the ripe tomatoes without skin or seeds. Then we sauté for about 5 more minutes.
Then we add the ossobuco slices to the pan, the glass of red wine, the peppercorns, the bay leaves and the cloves if we have them. We let them cook for a few minutes over high heat so that the alcohol evaporates.
Once the alcohol has evaporated, add the vegetable or meat broth and let it cook over medium heat for about 2 hours, always keeping an eye on it to add more broth if necessary.
If we prefer, we can use a pressure cooker, the cooking time will be about 30 minutes.
When the osso buco has finished cooking, we will have this exquisite dish ready.
To finish, we serve a large slice of osso buco accompanied by the sauce and its juice from the pot with a garnish that we like the most. We can accompany it with vegetables, rice or mashed potatoes.
Ready to enjoy this tasty dish!
ADVERTISEMENT
