Ossobuco

Ossobuco is one of the historic dishes of the Italian culinary tradition, and owes its name to the particular cut of meat with which it is prepared. In fact, ossobuco is obtained from the central part of the tibia of dairy calves, which is cut into 4-5 cm thick slices each. The name ossobuco derives from the appearance of this cut of meat, in the center of which the section of the bone with its marrow is visible. The traditional ossobuco recipe is typical of Milanese cuisine, as are the origins of the dish.

...ai fornelli!

INGREDIENTS

Ossobuchi
Celery
Carrot
Onion
White wine
Rosemary
Flour
Tomato
salt
Pepper

Difficulty: Low

Cooking time: 45m

Preparation time: 15m, excluding broth preparation time

PREPARATION

Cut the celery, carrot and onion into cubes and fry them in a pan with some oil. Meanwhile, salt and pepper the ossobuchi to taste and then flour them carefully. After a few minutes, add the tomato and rosemary to the sauce and cook for a while, then add a few ladles of broth while continuing to cook. Brown the ossobuchi, then blend with white wine. In a pan, place the meat on the bottom of vegetables, cover with aluminum and bake at 180 degrees for 45 minutes.