This isn’t your ordinary beef recipe! If you’re looking to impress your guests with a show-stopping dish, look no further than Veal Osso Buco. This melt-in-your-mouth stew is packed with flavor and will leave everyone wanting more.
The best part? It’s surprisingly easy to prepare, and it can even be made a day in advance for a stress-free meal. So ditch the usual and give this unique recipe a try!
Ingredients
- 4 pieces of beef ossobuco
- 2 tablespoons flour2
- medium onions, roughly chopped
- 4-5 cloves garlic, minced
- 3 celery stalks, chopped
- 2-3 tomatoes, roughly chopped
- 3 carrots, roughly chopped
- 3 bay leaves
- 1 sprig fresh rosemary
- Chopped fresh parsley
- 300 ml red wine
- 500 ml beef broth
- Olive oil
- Salt
- Pepper
- Cumin
- 100 ml heavy cream (optional)
Instructions
- Prep the Ossobuco: Begin by prepping the ossobuco. Ask your butcher to remove the membrane if it hasn’t already been done. Season the meat generously with salt and pepper on both sides.
- Dredge and Brown: Dredge each piece of ossobuco in flour, shaking off any excess. Heat olive oil in a large pot or Dutch oven over high heat. Sear the ossobuco on all sides until golden brown. Remove the browned meat and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the garlic, celery, and carrots and cook for an additional 2-3 minutes.
- Flavor and Simmer: Add the bay leaves, rosemary, parsley, salt, pepper, and cumin to the pot and cook for another minute. Stir in the chopped tomatoes and cook for an additional 5 minutes.
- Deglaze and Build the Sauce: Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot. This step deglazes the pan and adds rich flavor to the sauce.
- Return the Meat and Simmer: Add the beef broth and return the browned ossobuco pieces to the pot. Bring to a simmer, cover, and cook for 1.5-2 hours, or until the meat is very tender and falling off the bone.
- Optional Sauce Thickening: If you prefer a thicker sauce, you can remove the cooked vegetables and meat from the pot. Strain the remaining sauce into a separate pot and discard the solids.
- Bring the sauce to a simmer and whisk in the heavy cream. Cook for 3 minutes, or until slightly thickened. Season with additional salt and pepper to taste.
- Serve and Enjoy: Serve the ossobuco with the sauce spooned over the top, alongside your favorite sides like mashed potatoes, risotto, or crusty bread.
Tips
- If the sauce reduces too much while simmering, you can add a little additional water or broth.
- For an extra touch of richness, you can garnish the finished dish with grated Parmesan cheese and fresh chopped parsley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is sure to become a new favorite, perfect for a special occasion or a cozy family dinner. So impress your guests with this restaurant-worthy dish and enjoy the compliments!
