2 1/2 kg of ossobuco slices (shoulder cut with bone)
'1 tablespoon' of salt
'6 tablespoons' of wheat flour - 60 g
'2 tablespoons' of butter or margarine - 30 g
'1 tablespoon' of oil - 15 ml
One large onion, finely chopped - 170 g
One clove of garlic, pressed - 4 g
'1 1/2 cups' of beef broth - 360 ml
'1 cup' of orange juice - 240 ml
'4 tablespoons' of lemon juice - 60 ml
'1 tablespoon' of thyme, chopped
Black pepper to taste
Half 'tablespoon' of salt
2 1/2 kg of ossobuco slices (shoulder cut with bone)
'1 tablespoon' of salt
'6 tablespoons' of wheat flour - 60 g
'2 tablespoons' of butter or margarine - 30 g
'1 tablespoon' of oil - 15 ml
One large onion, finely chopped - 170 g
One clove of garlic, pressed - 4 g
'1 1/2 cups' of beef broth - 360 ml
'1 cup' of orange juice - 240 ml
'4 tablespoons' of lemon juice - 60 ml
'1 tablespoon' of thyme, chopped
Black pepper to taste
Half 'tablespoon' of salt
Make cuts all around the meat of each ossobuco slice to prevent it from shrinking
Tie with kitchen twine to keep its shape
Dust one side with a little bit of salt and wheat flour
Repeat on the other side
Melt the butter in the oil
Fry the ossobuco slices until they're nicely browned
Remove from the pan and reserve
Add the onion, garlic, and fry until lightly browned
Join the beef broth, orange juice, lemon juice, thyme, black pepper, and salt
Let it simmer
Add the meat
Cover and cook slowly until it's tender
Remove the ossobuco slices and place in a serving dish
With a spoon remove excess fat from the sauce and cook until it thickens slightly
Pour over the meat
Serve warm.
