Veal osso buco in sauce

 

This veal osso buco in sauce recipe is very tasty. It takes a long time to cook, but it can be prepared in a pressure cooker. As you know, I don't use that method nowadays, although it's a very interesting alternative for reducing electricity costs, for example. Culinary recipe

This dish is ideal for parties, gatherings and Christmas, as it can be prepared one day in advance.

Contents of this recipe
: Veal osso buco in sauce.
The veal osso buco is accompanied by vegetables that give the sauce a spectacular flavor. The dish is very easy to make. What you will need is a little patience because of the cooking time. One of the essential things is that the meat becomes very tender and succulent, easily falling off the bone.

If you enjoy meat recipes, I encourage you to try this veal osso buco and this easy beef stew. You'll also love this oxtail stew, Cordoba-style, and the sirloin steak in white wine sauce. And now, friends, let's get started!

Culinary Recipe
Preparation time
: 15 minutes
Cooking time: 3 hours and 35 minutes
Total time: 3 hours and 50 minutes

Ingredients:
2 veal osso buco fillets,
4 small leeks
, 1 onion
, 2 carrots
, 1 small green bell pepper
, 2 plum tomatoes,
4 garlic cloves
, 3 cloves,
2 teaspoons of choricero pepper
paste, 1 tablespoon of chipotle sauce,
1 dried ñora pepper,
250 ml white wine,
water to cover the stew,
salt
, white pepper,
extra virgin olive oil,
25 g butter.
How to make veal osso buco in sauce, easy step-by-step recipe
: 1. To make our veal osso buco in sauce, wash the vegetables thoroughly, especially the leeks to remove any dirt, and dry them. 2. Now, peel the carrots, remove the seeds from the bell pepper, and the outer layer from the leeks and the onion. 3. Slice the onion, dice the leeks, slice the carrots, and chop the bell pepper to your liking (small pieces). Set everything aside. 4. Pour a drizzle of extra virgin olive oil into the casserole dish. Season the meat with salt and pepper on both sides and place it in the casserole dish. 5. Cook it thoroughly on both sides over medium-high heat (7 out of 9 on my induction hob). 6. When the veal osso buco is seared on one side, turn it over to finish cooking on the other. 7. Once the osso buco is cooked to your liking, remove it and set it aside on a plate. 8. Next, add the reserved vegetables to the casserole dish along with the dried red pepper, the crushed garlic cloves (with the skin on), the cloves, and a pinch of salt. 9. Stir occasionally and cook for about 10 minutes. 10. While the osso buco is cooking, wash, dry, and cut the tomato into wedges or chunks. Add it to the casserole dish after 10 minutes. 11. Continue stirring and cooking for another 5 minutes. Then, add the tablespoons of choricero pepper pulp and the spicy chipotle sauce. 12. If you can't find the jar of spicy chipotle sauce, here are the ingredients so you can prepare something as similar as possible. 13. These ingredients are chipotle peppers, garlic, onion, black pepper, salt, apple cider vinegar, water, cilantro, cumin, and oregano. How to cook osso buco so it's tender

1. Stir for 30 seconds to combine all the ingredients, then pour in the white wine.
2. After 3 or 4 minutes, add the osso buco with its juices and cover with water or stock.
3. Bring to a boil over high heat, then reduce to medium (6 out of 9).
4. Cover the veal osso buco in sauce and simmer for approximately 2 1/2 to 3 hours.
5. During cooking, occasionally give the pot a shake and check that it doesn't run out of water or stock.
6. You can also make this recipe in a pressure cooker. As you know, I haven't used one in years.
7. After 1 hour and 15 minutes, remove the lid. If you notice the liquid has reduced, add a little more stock or water (always hot) until it's covered again.
8. Cover again, reduce the heat to 5 out of 9, and let it continue cooking. Stir occasionally for another hour.
9. Uncover again, pierce the meat, and check if it's tender. If it isn't, cover it and leave it on the heat, piercing it again every 10 or 15 minutes.
10. In my case, it took 2 hours and 40 minutes to reach the desired tenderness. Remember that the meat should be cooked to your liking—tender and succulent.
11. Once the veal osso buco in sauce is ready, turn off the heat. Carefully remove the veal from the bone, being careful not to let it separate, and set it aside on a plate.
Osso Buco in Sauce with Potatoes, Final Steps
1. Place a deep frying pan and a large colander on the turned-off stovetop. Strain the osso buco sauce into the frying pan.
2. We won't be using the vegetables; they've already served their purpose. However, you can purée them and freeze them to use as a sauce in another dish.
3. Alternatively, you could reserve the vegetables and add them at the end along with the meat. In my case, I removed them from this beef osso buco recipe and saved them—nothing goes to waste here!
4. Once you have your strained osso buco sauce, taste it to see if it needs more salt.
5. Then, turn the heat to medium-high (7 out of 9) and cook the sauce until it has reduced by half.
6. As soon as it comes to a boil, add the butter, which will give it shine and flavor.
7. Once the sauce has reduced by almost half (it should be very close to reducing), add the osso buco and cook for another 5 to 10 minutes.
8. During this time, baste the veal osso buco with the sauce and gently shake the pan until the sauce has almost completely reduced.
9. There should be some sauce left, but it should be as reduced as possible. If necessary, turn the heat up to almost maximum or maximum (8 or 9 on an induction or gas hob).
10. This type of dish improves the next day. So
, if you keep the veal osso buco in sauce in the refrigerator, take it out a little while beforehand the following day. 11. It is essential to reheat it over low heat. Alternatively, you can peel some potatoes and fry them to accompany your delicious dish.
12. A salad completes the meal. So, with the sauce ready, turn off the heat and plate as desired.