Slow-cooked ossobuco & orecchiette
Ingredients
4 persons
- 600 grams orecchiette
- 4 pieces osso buco
- 800 grams Elvea Peeled Tomatoes
- 4 tablespoons ELVEA Doppio Concentrato
- 800 milliliters of vegetable broth
- 2 glasses of white wine
- 4 carrots
- 4 stalks of celery
- 2 onions
- 6 cloves of garlic
- 2 fresh herb bunches
- grated Parmesan cheese
- flower
- pepper
- salt
- olive oil
- butter
Preparation
-
1
Mise en place
Fill a deep plate with a bottom of flour. Place the osso buco in it and cover completely with flour.
-
2
Finely chop the carrot, celery, onion & garlic.
-
3
Sauce preparation
Sauté the carrot, celery, onion, and garlic well in a generous splash of olive oil. Then add the tomato paste and let it fry for a moment. Deglaze everything with the vegetable broth. Crush the peeled tomatoes with your hands and add them all to the sauce.
-
4
Also add the spice peel and simmer on low heat. Meanwhile, start the osso buco.
-
5
Ossobuco
Put a large lump of butter in a roasting pan. Heat well and brown the ossobuco on all sides until crispy and golden brown.
-
6
Deglaze the pan with the white wine, let it boil out for a while and make sure all the seasonings sticking to the bottom of the pan are nicely loosened.
-
7
Place the osso buco pieces in the tomato sauce and also pour in the remaining liquid.
-
8
Put a lid on the pan and simmer on a (very) low heat for at least 2 hours. Stir occasionally so that nothing sticks to the bottom and burns.
-
9
Finish
Taste the sauce and adjust the seasoning with pepper, salt, and a pinch of sugar if desired.
-
10
Cook the orecchiette until done, add a little of the sauce and stir well. Serve with extra sauce, pieces of ossobuco & Parmesan cheese.
