Ossobuco with Red Wine

Wow, what a delicious dish this dish is! Just trying it out! This time I opted for slow cooking, I didn’t use a pressure cooker, I used an iron pan which is wonderful for this purpose, as it has a very thick bottom and a very heavy lid, which means the steam doesn’t escape. , leaving the internal temperature very high.

My intention was to make a ragu (shredded meat), but in the middle of the process I decided to leave the pieces whole, so I didn’t remove the membrane, but the ideal is to remove this “skin” that is around the ossobuco so it doesn’t shrink when cooking. . I started by frying 4 pieces in olive oil that were seasoned only with salt and pepper.

After frying on both sides, I removed them from the pan and added (to the pan used) 1 chopped onion and 2 crushed garlic cloves.
I added 1 bay leaf, 1 carrot chopped into very small pieces and 1 can of peeled tomatoes. I added 1 envelope of powdered meat broth, mixed well and returned the ossobuco pieces to the pan.
A stalk of celery would also add a lot of flavor, but I didn’t have it at home that day.
I added about 1 glass (about 150ml) of good quality dry red wine (a wine that you don’t drink, you don’t use it in the kitchen, mate!), covered it and let it cook on a slow fire for almost 2 hours or until the meat was leaving the meat. bone.

I served it with couscous (Moroccan type) just hydrated in vegetable broth and sprinkled with parsley. Here’s a tip: if you shred that meat, return it to the sauce and serve it over pasta, you’ll never want another sauce again, trust me!