6 ossobucos
1/2 cup all-purpose flour
salt and black pepper to taste
6 tablespoons butter or margarine
6 tablespoons olive oil
2 cups finely chopped onion
2 cups grated carrot, cut into thin strips
1/2 cup chopped fresh parsley
2 cloves garlic, minced
2 cans of tomato puree
2 cups dry white wine
1 tablespoon dried thyme
1 tablespoon dried oregano
3 sprigs of fresh rosemary
2 bay leaves
6 ossobucos
1/2 cup all-purpose flour
salt and black pepper to taste
6 tablespoons butter or margarine
6 tablespoons olive oil
2 cups finely chopped onion
2 cups grated carrot, cut into thin strips
1/2 cup chopped fresh parsley
2 cloves garlic, minced
2 cans of tomato puree
2 cups dry white wine
1 tablespoon dried thyme
1 tablespoon dried oregano
3 sprigs of fresh rosemary
2 bay leaves
One day ahead, tie a string around the ossobucos to keep their shape intact
Mix the flour, salt, and black pepper together, and rub this mixture onto the meat, covering both sides evenly
Heat the butter or margarine and olive oil in a large skillet over medium heat, and brown the meat (3 ossobucos at a time) for about 30 minutes, turning it once
Remove the meat pieces as they brown
Any excess fat left in the skillet can be used to sauté the onion, carrot, parsley, garlic, and bay leaves until the vegetables are tender, about 5 minutes
Add the tomato puree, white wine, thyme, oregano, rosemary, and bay leaves to the skillet
Bring to a boil, then reduce heat to low, add the browned meat, and simmer until the meat is tender
If the sauce becomes too thick, add some hot water
Let it cool, cover, and refrigerate for at least 1 day
To serve, reheat slowly
Remove the string from the ossobucos, place them on a platter, cover with a little of the sauce, and serve the remaining sauce on the side
If desired, arrange the osso buco bones in slices of bread.
