¡Tan DELICIOSO que los INVITADOS no dejaron NADA! Receta Osobuco de ternera.

Ingredients

• 4 pieces Beef Ossobuco (about 2.5 lb total, bone‑in shank)
• 2 tsp Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for dredging)
• 3 tbsp Olive Oil (high smoke point; can use canola oil)
• 2 pieces Onion (medium, diced)
• 3 pieces Carrot (medium, sliced)
• 4 cloves Garlic (minced)
• 3 stalks Celery (including filaments, chopped)
• 2 pieces Tomato (medium, diced)
• 3 leaves Bay Leaf (dried)
• 1 sprig Fresh Rosemary (chopped)
• 2 tbsp Fresh Parsley (chopped)
• 0.5 tsp Ground Cumin (ground)
• 300 ml Red Wine (dry red wine)
• 1 tsp Concentrated Beef Broth (dissolved in 250 ml hot water)
• 250 ml Water (for dissolving broth)
• 100 ml Heavy Cream (35 % fat)

Instructions

1. Prepare the Ossobuco

   Trim any loose membrane from each ossobuco piece. If you can, tie the shank with kitchen twine to keep its shape; if the twine loosens, cut the membrane with scissors. Pat dry, season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.

   Time: PT10M

2. Sear the Meat

   Heat the olive oil in the Dutch oven over high heat until shimmering. Add the ossobuco pieces and brown on all sides, about 5 minutes total, to seal in juices.

   Time: PT5M

   Temperature: high heat

3. Set Meat Aside

   Transfer the browned meat to a plate and set aside while you prepare the vegetables.

   Time: PT2M

4. Chop Vegetables

   Dice the onions, slice the carrots, mince the garlic, and cut the celery stalks (keep the filaments). No need to finely chop; rustic pieces work best.

   Time: PT10M

5. Sauté Vegetables

   In the same Dutch oven, add a splash more oil if needed and sauté the onions, carrots, celery, and garlic over medium‑high heat for about 5 minutes until softened. Add bay leaves, rosemary, parsley, a pinch of salt, cumin, and black pepper.

   Time: PT5M

   Temperature: medium‑high heat

6. Add Tomatoes

   Stir in the diced tomatoes and cook for another 2 minutes.

   Time: PT2M

   Temperature: medium‑high heat

7. Deglaze and Add Liquids

   Dissolve the concentrated beef broth in the 250 ml hot water, then pour the broth into the pot. Add the 300 ml red wine, the remaining bay leaf, rosemary, and parsley. Bring to a rapid boil and let it simmer for 2 minutes.

   Time: PT2M

   Temperature: high heat

8. Braise the Meat

   Return the browned ossobuco pieces to the pot, cover, and reduce the heat to low. Let it simmer gently for 1 hour 45 minutes, or until the meat is fork‑tender and falling off the bone.

   Time: PT1H45M

   Temperature: low simmer (≈180°F)

9. Make the Cream Sauce

   Remove the meat and set aside. Pour the cooking liquid through a fine mesh strainer into a clean saucepan, discarding the solids. Stir in 100 ml heavy cream and heat gently for 3 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium heat

10. Serve

    Place each ossobuco piece on a plate, spoon the creamy sauce over the top, and garnish with fresh parsley. Serve with polenta, mashed potatoes, or crusty bread.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g