Country-Style Ossobuco
90’ min.
Medium
4 people
- Ground black pepper, to taste
- Paprika, to taste
- 2 garlic cloves, finely chopped
- 200 ml red wine
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 400 ml tomato purée
- Salt, to taste
- Extra virgin olive oil
- 2 sprigs fresh rosemary
- 1 medium carrot, sliced
- 2 medium potatoes, diced
- 2 tablespoons capers, rinsed
- 12 black olives, pitted
- Grated zest of 1 lemon
- Fresh parsley, chopped
The beef ossobuco slices should be drained of any blood and patted dry with paper towels. Make sure the bone has no splinters; if it does, remove them carefully.
Choose a pot wide enough for the ossobuco pieces to sit close together without overlapping. The pot should, of course, have a lid.
Once prepared, place the ossobuco in a casserole dish and let it marinate in the refrigerator with pepper, sweet paprika, garlic, and enough good-quality red wine to cover the meat completely.
After a night in the fridge, place the pot on the stove with all the marinade and add 1 chopped onion and 2 chopped celery hearts.
When it comes to a boil, add 300 g of tomato purée diluted with two glasses of boiling water, two pinches of salt (about 3–4 g), 30 g of extra virgin olive oil, and a small bunch of rosemary.
Bring everything back to a boil, then lower the heat to the absolute minimum—barely perceptible—and cover with a lid.
When, upon lifting the lid, you notice a gentle simmering, add one medium carrot (halved and cut into 3 cm pieces) and two peeled potatoes cut into quarters.
Bring back to a light boil, then reduce the heat again, covering to maintain a gentle, steady simmer—just slightly livelier than before.
After the first half hour, open the lid, gently move the contents without stirring, and taste to check the salt; adjust if needed.
After about 20 minutes, add 7 or 8 capers, around 10 pitted black olives, and a small strip of lemon zest. Cover again and cook for another 15 minutes.
Finally, when you open the lid and see that the sauce has thickened, the meat is tender and slightly glossy, the potatoes, carrots, and olives have softened, and there’s a faint aroma of lemon—taste again for seasoning. Add a little chopped parsley, two tablespoons of hot water, gently shake the pot, raise the heat briefly, cover, and turn off the stove.
After 10 minutes, dig in as if there’s no tomorrow! 😃
Don’t forget the bread and a good glass of wine.
Enjoy your meal!
For any doubts, we’re here to help! 😋
