Ossobuco beef in ragout

Ossobuco beef in ragout


- Ossobuco, 370 g (4 units.)

- Salt and ground white pepper

- Flour (2 teaspoons)

- Sweet paprika (1 teaspoon)

- Olive oil (80 ml)

- Shallots (120 g)

- Diced carrots (150 g)

- Peeled garlic cloves (6 units.)

- Mushrooms (80 g) / Dried ceps (20 g)

- Crushed ripe tomatoes (170 ml)

- Pedro Ximénez wine (150 ml)

- Cinnamon stick (1 unit.)

- Orange / Lemon peel

- Herbs de Provence / Chicken broth (1.2 l. approx.)


Season the meat with salt and pepper, mix the flour with the paprika and coat the osso buco. In a casserole dish, heat the oil and brown the meat on both sides. Remove the meat then add the chopped shallot to the same casserole, sauté, add the carrot and garlic, cook for a few minutes before adding the sliced mushrooms, dried mushrooms and crushed tomatoes, then reduce the tomato mix. Add the wine and reduce by half, add the cinnamon, orange and lemon peel. Cook for a few minutes before adding the herbs, then add the osso buco and cover with the chicken broth or, failing that, dark beef broth. Cook covered and over a low heat for about 2 hours. Remove the meat and, while warm, break it up and place in round moulds, with the bone in the centre to imitate the osso buco. Strain the sauce and heat, adjusting the seasoning and texture to taste.


Method - Garnish


- Beef osso buco in ragout

- Olive oil (30 ml)

- Courgette (120 g)

- Carrot (90 g)

- Sunflower oil (200 ml)

- Rice noodles (60 g)

- Salt

Regenerate the osso buco and sauce. At the same time, add oil to a pan and heat, then sauté the carrots, once half cooked, add the courgette, sauté and season. Heat the sunflower oil in a pan to smoke point, add the rice noodles, which will only take a few seconds to swell and fry, remove quickly and place on kitchen paper, then season.

Plate up the osso buco, remove the mould, accompany with the garnish and sauce, then serve immediately.