Tie the pieces of veal osso buco with kitchen string or make a few slits in the membrane to prevent them from deforming during cooking. Season with salt and pepper on both sides.
Dredge the pieces of osso buco in the flour and shake off the excess. In a large skillet, heat a generous amount of oil over high heat. Brown the ossobuco pieces on both sides until well sealed. Remove them and set aside.
Meanwhile, cut the vegetables: onion, carrots, garlic, and celery into large pieces.
In the same oil in which you browned the meat, sauté the vegetables for a few minutes.
Add the bay leaves, salt, cumin, and pepper. Cook for 5 minutes.
Add the chopped tomatoes and cook for a few more minutes.
Dissolve a teaspoon of concentrated stock in half a liter of hot water and add it to the pot along with the red wine.
Let the mixture boil for 2 minutes.
Return the ossobuco pieces to the pot and add the stock. Cover and cook over low heat for 1.5 to 2 hours, until the meat is tender. Remove the ossobuco pieces and set them aside. Strain the contents of the pot to obtain the cooking juices.
Recover the carrots from the filtrate and add them to the juices. Add 100 ml of cream and cook for another 3 minutes.
Serve the ossobuco with the delicious sauce, allowing each guest to pour as much sauce as they like.
This beef ossobuco is so delicious, it melts like butter. I hope you enjoy it as much as I do!
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