Baked Ossobuco Recipe

Ingredients to make Baked Ossobuco:

Contents

First, we put a pot on the fire with a drizzle of olive oil, the rosemary sprigs and the sliced garlic. Sauté for a couple of minutes to aromatize the oil.

Tip: If you prefer, you can replace the rosemary with parsley or thyme.

While the garlic is sautéed, season the veal ossobucos with salt and pepper. Likewise, we put the flour on a plate and pass the meat through it, pressing so that it adheres well.
After two minutes, we seal the osso bucos in the same pot and without removing the garlic or rosemary. We do this so that the baked osso buco is juicy on the inside and crunchy on the outside. Thus, the term “seal” refers to the fact of cooking the meat only on the outside, leaving it for a few seconds on each side.

Tip: Preheat the oven to 180 ºC, with heat up and down and the fan function.

Turn off the heat and place the meat on a baking tray, previously greased with a drizzle of olive oil. We distribute the sautéed garlic and the rosemary branches, we pour the red wine, enough to make a sauce that accompanies the meat, and we cover the tray with aluminum foil.

Tip: For more sauce, pour a generous stream of red wine and half a glass of water.

Place the osso buco in the oven with aluminum foil and let it cook for 40 minutes. After this time, remove the paper and leave the meat for a few more minutes to brown. Once the meat is ready, we can serve the baked osso buco recipe accompanied by mashed potatoes or roast potatoes, a tomato salad and, of course, some slices of bread to dip the sauce that, we promise, is spectacular.