Procedure:
1. Meat preparation:
• Lightly flour the ossobuco slices on both sides.
In a saucepan, heat a little oil and brown the ossobuco on both sides until golden brown. Remove and set aside.
2. Preparation of the sofrito:
• In the same saucepan, add the chopped onion, carrot, celery, and garlic cloves.
• Fry over medium heat until vegetables are soft.
3. Cook the meat:
• Return the ossobuco to the saucepan and deglaze with the white wine.
• Once the alcohol has evaporated, add the tomato puree, beef broth, rosemary, and bay leaves.
• Cover and simmer for about 1 hour and 30 minutes, turning the ossobuco occasionally. Season with salt and pepper.
4. Preparation of the gremolata (optional):
• Finely chop the lemon zest with the fresh parsley and sprinkle this mixture over the ossobuco before serving to give it a fresh and aromatic touch.
5. Service:
• Serve the ossobuco hot, accompanied by Milanese risotto, mashed potatoes or polenta.
A tasty and rich dish, ideal for a special dinner!
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