With recipes, you can prepare a baked veal ossobuco to suck your fingers on any occasion to surprise all yours, thanks to this veal ossobuco recipe that we put today at your disposal. Be attentive to ingredients and elaboration instructions and you will see that it is not so difficult to cook well if you know how to do it.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to do veal ossobuco: |
| 4 veal reeds (ossebuco) 100 grams of carrot 1 celery branch 100 grams of onion 4 cloves of garlic 8 peeled tomatoes and without pepitas 1 glass of white wine 1 liter of broth or water aceite de oliva flina salt ground black pep |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to do veal ossobuco:
1. The first thing we will do to prepare this veal ossobuco is to clean the meat of any skin and nerve.
2. Next, we bounced it slightly with the season seasoned with a pinch of ground black pepper and salt.
3. In a small and non-stick pan, we heat a little oil and sauté the veal by piece by piece; We drain and reserve.
4. In a fire-resistant clay pot we melt the butter and saute the carrot, celery and onion, cut into small pieces (Brunoise), over medium heat for about three minutes, without the onion getting to burn.
5. Add the garlic also finely chopped, mixing the ingredients well, then add the chopped tomatoes and saute them for five minutes.
6. Add the white wine and leave it another five minutes along with the rest of the ingredients of the veal ossobuco so that all alcohol evaporates.
7. Then we add the meat broth that we will have previously made with some bone and vegetables, and also the meat that we have sauté and reserved.
8. We leave it to the fire until it breaks to boil, then proceed to season it and to introduce it in the oven that we will have preheated at 180 ºC.
9. Bake the baked veal ossobuco for an hour and a half, or until the meat is tender.
10. Once done, we separate the meat from the rest of the stew and put it in the source where it is going to serve, keeping it hot.
11. Meanwhile we bring the rest of the preparation again. We remove excess fat and foam that is on the surface and leave in the fire until it is reduced by half.
12. We incorporate the parsley. We irrigate the meat with the sauce and immediately serve the fresh veal ossobuco. We accompany if we want with cooked potatoes and then fried in ball shapes.
