What part is the Osobuco? The Osobuco, U Ossobuco, corresponds to the highest and fleshy area of the front and rear legs of the veal, the ox, the lamb or the pig. It is a very juicy and tasty meat cut, which can be cooked in multiple ways. However, the most popular recipe is that of Osobuco to the Milanese or Osobuco to the Italian, a traditional stew of the gastromony of Italy. On this occasion, we will learn to prepare an easy recipe of Osobuco, which includes few ingredients and us It provides a healthy dish at the same time that delicious. This is baked veal osobuco, although we can follow this same recipe for cooking turkey Osobuco, pork beam, etc. Do you want to know the steps? Well, keep reading and discover from the hand of recipes how to do Osobuco in the oven.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Oven Osobuco ingredients: |
| 4 veal odes 2 branches of rosemary 3 cloves of garlic 3 tablespoons of olive oil 1 jet of red wine ½ cup of wheat flour (70 grams) 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Oven Osobuco ingredients:
1. First, we put a pot on the fire with a stream of olive oil, the rosemary branches and the garlic cut into sheets. We saute for a couple of minutes to aromatize the oil.
Trick: If you prefer, you can replace the rosemary with parsley or thyme.
2. As long as the garlic skip, we salt and pepper the veal osobucos. Likewise, we put the flour on a plate and pass the meat through it, pressing to adhere well.
3. After two minutes, we seal the bearsbucos in the same pot and without withdrawing the garlic or rosemary. We do this so that the oven beast is juicy inside and crispy on the outside. Thus, the term seal refers to the fact of cooking the meat only on the outside, leaving it for a few seconds on each side.
Trick: Preheat the oven to 180 ºC, with heat up and down and the fan function.
4. We turn off the heat and place the meat on an oven tray, previously greased with a splash of olive oil. We distribute the sauteed garlic and the branches of Romero, we pour the red wine, enough to make a sauce that accompanies the meat, and cover the tray with aluminum foil.
Trick: To get more sauce, pour a generous jet of red wine and half a glass of water.
5. Introduce the baked Osobuco with aluminum foil and let it cook for 40 minutes. After this time, remove the paper and leave the meat a few more minutes to brown. Once the meat is ready, we can serve the baked Osobuco recipe accompanied by mashed potatoes or roasted potatoes, a tomato salad and, of course, some slices of bread to wet the sauce that, we promise, is spectacular.
