4 tablespoons of butter
4 tablespoons of olive oil
8 vitela ossobucos (1.4 kg)
1 tablespoon of salt
1/4 teaspoon of thyme
1 medium onion, finely chopped (100 g)
1 stalk of celery, finely chopped (80 g)
1 medium carrot, finely chopped (100 g)
3 bouillon cubes dissolved in 6 cups (1.4 liters) of boiling water
6 medium tomatoes, peeled and seeded, coarsely chopped (720 g)
2 cloves of garlic, minced
1/2 cup of fresh parsley, chopped
1 tablespoon of lemon zest
4 tablespoons of butter
4 tablespoons of olive oil
8 vitela ossobucos (1.4 kg)
1 tablespoon of salt
1/4 teaspoon of thyme
1 medium onion, finely chopped (100 g)
1 stalk of celery, finely chopped (80 g)
1 medium carrot, finely chopped (100 g)
3 bouillon cubes dissolved in 6 cups (1.4 liters) of boiling water
6 medium tomatoes, peeled and seeded, coarsely chopped (720 g)
2 cloves of garlic, minced
1/2 cup of fresh parsley, chopped
1 tablespoon of lemon zest
Heat a large skillet over medium heat and melt the butter and olive oil
Add the ossobucos and cook until browned on both sides (about 5 minutes per side)
Transfer to a baking dish and sprinkle with salt and thyme. Reserve
In the same skillet, combine the onion, celery, and carrot and cook, stirring occasionally, until the onion is soft (about 5 minutes)
Add 1/2 cup of bouillon and cook, scraping the bottom of the pan with a spoon, until almost all the liquid is absorbed (about 3 minutes)
Return the ossobucos to the skillet
Add the tomatoes, stir in the remaining bouillon, cover the skillet, and cook over low heat, stirring occasionally, until the meat is tender and falls off the bone (about 1 hour and 40 minutes)
In a small bowl, combine the garlic with parsley and lemon zest
Spread half of this mixture over the ossobucos, stir in, and cook for about 5 minutes
Transfer to the baking dish, spread the remaining mixture, and serve immediately
730 calories per serving
A robust, full-bodied wine like Chianti Classico Rocca delle Macie 96 or Gemma Barbera d'Alba 96 pairs well with this dish.
