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| Piero’s Ossobuco |
| 8 Servings |
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| Ingredients |
8 portions of ossobuco, 24 oz each, cleaned and tied
1 large carrot, peeled and small dice
2 ea celery stalks, small dice
1/2 large yellow onion, small dice
1 T garlic, minced
12 oz red wine
12 oz can of plum tomatoes, peeled and pureed
1 qt vegetable broth
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| Method |
| Preheat oven to 350 degrees
Season ossobuco with salt, black pepper and then dust with flour.
In a separate pot, bring vegetable broth to a boil and reserve to
the side.
In a deep braising pan, high enough to cover ossobuco with liquids,
lightly sauté vegetables and garlic. Turn off heat.
Pour reserved vegetable broth covering ossobuco.
Place lid on a roasting pan and cook for around 2 1/2 hours or till
fork tender. |
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