Ossobuco Raggu

17 Jan Ossobuco Raggu

We love to do this ossobuco raggu every now and then because is so yummy, luscious and is nice comfort food. We normally do it in a big pot so we can freeze some for other occasions. 

Ingredients:

4 ossobucco meat

2 cans of diced tomato or 1 kg of fresh tomatoes peeled, seedless and diced.

1 onion

4 sticks of celery

1 big carrot

1 tablespoon minced garlic

1 laurel leave

3 dry mushrooms

1 tablespoon tomato paste

1 bottle of wine

500 ml of meat stock

olive oil

salt and pepper

flour

Prep:

1. Diced the onion, celery and carrot. Set aside.
2. Clean the ossobuco and salt and pepper them. Sprinkle with flour to cover it. Set aside. 
3. Heat a pot in medium heat and pour a drizzle of olive oil. When is hot fry the ossobuco so we can seal the meat until is golden brown. Put it in a plate to rest and set aside. In the same pot, drizzle a little more of olive oil and fry the onions with the garlic, Add the carrots, celery, laurel and mushrooms. Fry until is golden brown. Add the tomato paste and salt and pepper the veggies. Bring back to the pot the ossobuco meat and add the stock and wine. Put the lid and bring the heat to a low medium temperature. Let it cook for 2 hours or more until the meat is tender and you can separate from the bone with a fork. While is cooking always move the pot now and then to check everything is ok. 
4. Finally serve it with polenta, spaghetti, rice or whatever you like more.