Ossobuco with peas and potatoes

Updated at: Wed, 16 Aug 2023 20:27:48 GMT

Step 1

Prepeare the vegetables first and chop onion, carrots and celery in very small pieces.

Step 2

Make some cuts on the osso buco's edges to prevent it to roll up while cooking. Make 8 or 10 of this cuts about one centimeter long.

Step 3

In a large pan or a casserole, put the butter and a spoon of olive oil and warm it at medium/high heat.

Step 4

While the butter is melting and the oil heats up, cover the ossobuco with flour on both sides and around.

Step 5

Now that the butter is melted and the oil hot enough, cook the carrots, oniond and celery for five minutes and then ease down the osso buco. After another 5 minutes, turn the steak upside down an cook it on the other side for 5 more minutes before to put the wine in the pan. Let the wine evaporates and decrease the temperature to low heat.

Step 6

Add some hot water making sure that the pan is never dry, at least half centimeter of fluids need to be present. Keep what is left of the hot water warm for later use.

Step 7

At this point it is possible to add a bit of salt and peppers, the tomato paste, rosemary and sage.

Step 8

Cover the pan and go ahead prepearing the other vegetables.

Step 9

Peal the potatoes, wash the under fresh cold water and get ready with the peas too. If you are using small new potatoes you can use them intact otherwise cut them in slices. One they are ready, ease them in the pan with the meat.

Step 10

Cook now the osso buco and the vegetables for one and a half hour. Remember to turn upside down the ossobuco every now and the and add some more hot water whenever is necessary. Don't forget to remove the sage and the rosemary before serving.

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