Marilyn Beyda de Dana

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Marilyn Beyda de Dana

Veal Ossobuco

Name: Veal Ossobuco
Prep time: 120 min
Cook time: 120 min
Yield: 4
Cuisine: Italiana
Ingredients: 4 veal, (white hair); 200 grams onion, chopped; 100 grams carrot, chopped; 2 stems celery; 4 cloves garlic; 6 tomatoes, large peeled and chopped; 2 glasses Red wine; oils, to brown; wheat flour; 1 liter beef broth; 2 tablespoons parsley; to taste black pepper, to taste; 1 tablespoon Swiss Knorr; 2 leaves bay (laurel)

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Marilyn Beyda de Dana

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The ossobuco is a delicious Italian dish where the veal with bone is cooked for 1 hour and a half. I cooked it to my family and they loved it. It is very tasty and has few calories since it is white meat.

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Ingredients

4 portions

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Preparation

Season the meat with salt, pepper and flour.

In a pan heat the oil and brown the meat to seal it.

In a large pot that can go to the hot oven 2 tablespoons of oil and sauté the onion, celery, carrot over medium heat for 4 minutes. (Make sure the onion does not get burned).

Add the garlic to the pot, the tomatoes, 2 bay leaves and sauté for 5 minutes.

Add the wine and leave it for 5 minutes to evaporate the alcohol from it.

Add the beef broth and the ossobucos and leave it on the fire until it boils.

Enter the pot in the oven (pre-heated to 180 degrees Celsius), previously covering it with aluminum foil. Bake for an hour and a half or until the meat is tender.

Remove the meat from the sauce and boil the sauce until it is reduced by half.