ItalianMilanese
Osso Buco My Way
by Marco Rufini · 181K subscribers on YouTube
A rich and hearty ossobuco braised with vegetables, white wine, and tomato, served with its irresistible marrow bone. This version comes from Chef Marco Rufini's family restaurant.
- Cook
- 1h
- Servings
- 4
- Difficulty
- medium
Ingredients
12 items- 4 pcsOssobuco di Manzo
- Extra Virgin Olive OilAs needed for cooking
- 100 gFlourFor dusting
- ButterA knob
- 1 pcsCeleryStalk
- 1 pcsCarrot
- 1 pcsOnion
- 1 cupWhite WineDry white wine
- 2 tbspTomato PasteOr tomato puree
- Vegetable BrothAs needed to cover
- SaltTo taste
- PepperTo taste
Method
- Heat a pan over medium heat with olive oil.
- Make small incisions around the circumference of each ossobuco to prevent the meat from curling during cooking.
- Lightly flour the ossobuco and place them in the pan.
- Add a knob of butter and season with salt. Sear the meat on all sides until browned.
- Prepare the vegetable soffritto: finely chop onion, celery, and carrot.
- Deglaze the pan with a glass of white wine.
- Add the chopped vegetables to the pan.
- Stir in tomato concentrate (or tomato puree).
- Add enough water or vegetable broth to cover the meat. Bring to a simmer, cover, and cook on moderate heat for one hour.
- After one hour, check that the meat is tender. The ossobuco is ready when the meat is very tender and the sauce is creamy.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
