2 veal ossobuco pieces weighing approximately 300g each
1 cup of mirepoix (see notes)
Coarse salt, black pepper, thyme, oregano, rosemary, and sage to taste
2 cloves of garlic, mashed
1 cup of dry white wine
1 tablespoon of wheat flour
3 tablespoons of olive oil
1 tablespoon of tomato paste
1 liter of chicken broth (see notes)
2 veal ossobuco pieces weighing approximately 300g each
1 cup of mirepoix (see notes)
Coarse salt, black pepper, thyme, oregano, rosemary, and sage to taste
2 cloves of garlic, mashed
1 cup of dry white wine
1 tablespoon of wheat flour
3 tablespoons of olive oil
1 tablespoon of tomato paste
1 liter of chicken broth (see notes)
Place the veal ossobuco pieces in a bowl and season with coarse salt, black pepper, thyme, oregano, rosemary, and sage
Add the mirepoix, garlic, and white wine
Let it rest in the refrigerator for 24 hours
Remove the veal ossobuco from the marinade and pat dry with a paper towel
Discard the excess liquid from the marinade and reserve it
Heat the olive oil slightly in a frying pan
Meanwhile, dust the veal ossobuco pieces with wheat flour, removing any excess
Brown the meat in the olive oil
Remove the meat from the pan and set aside
In the remaining olive oil, cook the reserved marinade
When it's lightly browned, add the tomato paste and stir well
Let it cook a bit more
Flip the ossobuco back into the frying pan
Add the chicken broth
Grease a sheet of aluminum foil with butter and cover the frying pan, sealing the edges tightly
Place in the oven at 180 degrees Celsius for about 1 hour
Serve the meat accompanied by its sauce, without mixing it.
