Ossobuco Ragu

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Ossobuco Ragu

Name: Ossobuco Ragu
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3 Porções
Ingredients: 300 g Ossobuco; 1 unit(s) Chopped small carrot; 1 unit(s) Chopped Small Red Onion; 3 tablespoon Leek, chopped in half moon; 2 unit(s) Tomato without skin and chopped seed; 2 unit(s) Minced Garlic Clove; 0.5 cup Red wine; 1 unit(s) Rosemary sprig; 1 unit(s) Thyme sprig; 2 tablespoon Olive oil; to taste Chopped chives; to taste Freshly ground black pepper; to taste Sea salt

🇧🇷Brazil

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View in original language

(Português)

90 min(s)

3 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Ossobuco300 g
Chopped small carrot1 unit(s)
Chopped Small Red Onion1 unit(s)
Leek, chopped in half moon3 tablespoon
Tomato without skin and chopped seed2 unit(s)
Minced Garlic Clove2 unit(s)
Red wine0.5 cup
Rosemary sprig1 unit(s)
Thyme sprig1 unit(s)
Olive oil2 tablespoon
Chopped chives to taste
Freshly ground black pepper to taste
Sea salt to taste

In a pressure cooker, heat the oil and sear the meat on all sides.
Remove the meat and set aside.
In the same pan, brown the onion, leek and garlic.
Then add the carrot and mix.
Add the wine and stir well to deglaze the bottom of the pan.
Add the tomato, 1 cup of hot water, salt, pepper, rosemary and thyme.
Mix everything and close the pressure cooker.
Let it cook for 50 minutes after it opens pressure.
After the time, open the pressure cooker and remove the meat to shred.
Return the already shredded meat to the pan, mix well, adjust the salt and let it cook for another 10 minutes. Add more water if needed.
Turn off the heat and finish with the chives.
Serve with a delicious creamy polenta!

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Ossobuco Ragu

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