At the Caracú Friends Club, we loved this veal ossobuco recipe, which is a unique meat. And I'm not referring to its flavor, but to the fact that it's one of the only cheap (really cheap) cuts that has a good reputation.
This makes it an ideal cut for us gasoleros to show off. If we add orange juice and zest, we're all set. In addition to its social use, veal ossobuco contains the famous caracú, the animal's marrow, which, excuse me, vegetarians, is a true delicacy. It can even be used to make ossobuco empanadas .
In other words: you make this veal ossobuco stew and not only dip the bread in the red wine sauce, but you also top it off with a roll spread with caracú. Long live life.
Long live veal ossobuco. Long live cheap cuts.
Long live Lita de Lazzari. Cheers!
Ingredients
For 2 people
- 3 Ossobuco medallions
- 1 CDA. of flour
- 1 onion
- 1 tomato
- 1 garlic clove
- 1 parsley bunch
- 1 vegetable broth (how to make vegetable broth at home)
- 1 long splash of red wine (half a glass)
- Juice of 1 orange
- Zest of 1/2 orange
- 2 tbsp tomato puree
- 1 CDA. of butter
- 1 oil splash
- Salt and pepper
Veal ossobuco recipe with red wine
This is done
1. Heat the butter and oil. Sauté the onion and crushed garlic until toasted.
2. Season the ossobuco medallions with salt and pepper and tie them with string. This will prevent them from losing their shape during cooking.
3. Sprinkle the meat with flour on both sides.
4. Place the meat in the pot with the onions. Brown on both sides over high heat.
5. Add the peeled and chopped tomato, chopped parsley, and a splash of wine to the pot. Let it simmer for a couple of minutes over high heat.
6. Stir in the orange juice and zest, tomato puree, and water up to the waist. Add the vegetable broth and stir once, but not too much.
7. Cover and bring to a boil, then reduce heat to medium-low. Simmer uncovered for about 45 minutes.
8. Before serving, cover the pot and stir it around. The ossobuco will release some of the flour, and the sauce will thicken slightly. I served it with classic mashed potatoes.
9. Oh! And bring some bread for the caracú!
I present to you my veal ossobuco in red wine
worthy of a steward
Hello Paulina, the ossobuco is delicious, thank you, sweetheart. I follow you and we enjoy it. Thank you, love.
I call this recipe "the foolproof one." Thanks, Paulina. You've made me look good to everyone.
Recipe that came out perfect, tasty, thanks Paulina
I'm making it right now, without the orange and garlic.
Just enough wine and everything else. I forgot the flour, but I don't think it'll affect it. I'll let you know later. I love your recipes!
Paulina, you're the best! I love listening to you and seeing everything you do. Then I add or subtract whatever I want, but you give me the drive and the confidence. Brilliant, brilliant!
Impressive. I added carrots and green bell peppers as suggested here. I also added a splash of Worcestershire sauce. Delicious with mashed potatoes. Thank you so much.
What is caracu?
I can't get enough of this recipe. Excellent.
To keep the ossobuco in shape, seal it, sprinkle the meat with flour, and cook over high heat for about one minute on each side.
Paulina, thank you! It came out delicious. I added cloves and I'm left wanting more. Blessings.
The ossobuco is delicious! I'd try making it without the orange; I wasn't convinced. I love Paulina!
I've already made it twice during this quarantine. As always, I tweak the recipes a bit, adding raisins, dried peaches, carrot slices, bell peppers, and a little turmeric and curry powder.
Thank you so much, Paulina!
Hold on to the caracu!!!
Delicious!! I made it today!! Kudos to Paula, thanks for your recipe!
We ended up licking our plates like dogs! Absolutely delicious. I made it with pumpkin puree. Hats off to Paulina and her recipes.
Hi Paulina! Brilliant as always. I don't have any red wine at home. Can I add a splash of balsamic vinegar? (I think they could be interchanged in other recipes.) Thanks!!!
A delicious recipe. ❤️❤️❤️❤️❤️
Hi Paulina! First of all, you're my idol. I love your recipes and your style. I want to make this recipe in a pressure cooker. Is there anything different about the cooking process? How long should I cook it for the meat to be perfect? Thanks from Barcelona!
Paulina, thank you for this recipe! I made it and everyone at home loved it! It's delicious! The only bad thing is that they ask for it all the time, haha.
Hold on, Paulina, I remember when I was a girl they made us eat marrow because they said it made our bones strong.
Last night I made ossobuco with the leftover liquid from your sweet and sour pepper recipe, which I'd made before. I served it with polenta and it turned out beautiful. I remember it and it makes me emotional. Sniff.
I want to try it now!!! It looks delicious!!!