A classic delicious recipe, Osso Buco, is a recipe from Milan, that very famous busy city in Italy.
I love Osso Buco which by the way, means bone with a hole, in Italian.
Here is my recipe for Osso Buco, with mushrooms onion and red peppers…
The classic recipe is with diced onions, celery, and carrots!
Playing around and creating your own recipes should be the objective of any good cook…You just have to know what you like and what goes well together…
Experiment and have fun, it always turns out well anyway, very rare is the food not eatable, and do you know when we learn? When we make mistakes, therefore, embrace your mistakes, love them and learn from them, be happy and tomorrow is another day…
I like to think of Osso Buco as a winter recipe, it needs time to cook and the warmth of the stove is very welcome on a very cold day…It can be cooked on the stovetop or in the oven, whatever makes you happy, in the oven, you forget about it, but you have to be on top of things when you make it on the stovetop…
Here is the recipe
- Ingredients
- 4 pieces of Veal Osso Buco
- 2 onions diced
- 2 carrots diced
- 2 celery stacks diced
- 3 cloves garlic
- 2 bay leaves
- 1 cup good wine
- 1 cup prepared tomato sauce with vegetables,
- Salt, pepper, garlic salt, a little sugar and dry Oregano about ½ tsp
- 2 cups beef broth
- Flour for dredging and oil for frying
Here is how
Preheat oven to 400
In order for meat to brown well, it has to be dry, pat it with a paper towel and season the meat with salt, pepper and garlic salt, dip it in the flour, dust the excess flour off and fry in hot oil until golden.
Place meat in a heavy ovenproof pan.
In the same oil sauté the vegetables, when done spoon the vegetables on top of the meat.
Add the wine and the rest of the ingredients, add the chicken stock and enough water to cover and cook on medium heat until the meat is falling off the bone…
Cook meat at 400 for 30 minutes, lower the heat at 350, cover and cook for 1 1/2 hours more, checking periodically as to how it is doing!
Osso Buco made with love, very delicious indeed!