VEAL OSSOBUCO WITH NOODLES 

The baked ossibuchi, with a very slow cooking and therefore at low temperature are really delicious. The baked ossibuchi in terracotta are a braised meat, cooked meat with very little oil and liquids, in fact cooking at low temperature it is not necessary to put a lot of oil because the meat does not burn and the same does not need many liquids because little water evaporates. The advantage of braised meat, slow cooking, is that the meat, although very hard like beef muscle and shank, softens without losing juices, thus remaining soft and tasty. In addition, with slow cooking, the meat absorbs very well the flavors of any spices and aromatic herbs that we put in the pot. Well, the best way to do this type of cooking is in the terracotta pot placed in the oven, then there are the electric crock-pot invented in the USA in 1970.

INGREDIENTS

4 pieces of ossibuchi 

2 carrots

1 stalk of celery

1 leek

2 cloves of garlic

2 onions

4 ox-hearted tomatoes

150 ml olive oil

125 ml white wine

600 ml veal broth

1 stalk of parsley

1 teaspoon grated lemon peel

PROCEDURE

Remove the ossibuchi from the fridge and let stand at room temperature for half an hour. Make incisions on the membrane along the entire perimeter of the ossibuchi. Peel the carrots and cut them into matches. Clean the celery and leek and slice them coarsely. Peel the garlic and onions, then cut into cubes. Peel the tomatoes, remove the seeds, then cut into cubes. Peel the parsley, peel off and chop the leaves. Heat 100 ml of oil in a saucepan. Sauté the ossibuchi on both sides, season with pepper and salt if necessary. Add the onions, carrots, celery and leeks and leave to brown. Drizzle with wine. Heat the oven to 180°C. Add the broth and tomatoes. Place the saucepan in the preheated oven, placing the grill in the lower third of the oven, and bake for about 90 minutes. Prepare the gremolata with parsley, garlic and grated lemon peel. Cook the pasta according to the instructions on the package and season with 50 ml of olive oil. Serve the ossibuchi directly in serving dishes, on a bed of pappardelle pasta, and garnish with gremolata.