One of the quintessential dishes for true meat lovers is roast beef. In this recipe, we’ll make this fantastic oven-roasted osso buco, a cut that becomes incredibly tender and juicy when cooked.
Like any good cut of meat, it should be accompanied by oven-roasted potato wedges. To give our recipe a more concentrated and intense flavor, we’ll also add various vegetables that will create a delicious sauce.
The time required for oven recipes has always been a challenge when cooking in today’s fast-paced world. But now we can take advantage of the time we didn’t have before due to quarantine to make simple dishes that require a little more attention, like this traditional osso buco recipe. Give it a try—the results will surprise you!
Ingredients for 4 people:
- 4 veal osso buco pieces.
- 6 large potatoes or 16 small potatoes.
- 1 green bell pepper.
- 1 red bell pepper.
- 1 carrot.
- 1 onion.
- 200g mushrooms.
- 5 garlic cloves.
- 2 large tomatoes.
- Freshly ground black pepper to taste.
- 4 sprigs of fresh parsley.
- Salt to taste.
- Extra virgin olive oil.
Preparation
1. Preheat the oven, with heat from the top and bottom, to 220º.
2. In a baking tray, prepare the osso buco pieces, adding salt and freshly ground pepper to taste. Next, coat the pieces of meat with oil on both sides, allowing some to drip onto the tray. Place the tray in the oven and lower the temperature to 180°C (350°F), letting it cook for 40-50 minutes.
3. While the meat is cooking, peel, wash, and cut the potatoes into large chunks. Chop the onion and garlic, and dice the green bell pepper, red bell pepper, and carrot. Then, grate the tomatoes.
4. Mix the grated tomatoes with the onion, garlic, mushrooms, carrot, and peppers.
5. Once the osso buco has finished cooking, remove the tray from the oven and add the vegetables on top, mixing them with the meat juices. Scatter the potatoes around the osso buco with a pinch of salt and a drizzle of oil.
6. Lower the oven temperature to 130°C (265°F), using top and bottom heat, and cook for another 70-80 minutes. Occasionally baste the osso buco and potatoes with the juices released by the meat and vegetables, so they absorb all the flavors. Do not turn the osso buco over to prevent the marrow from drying out.
7. When it’s cooked, take the tray out of the oven, and it’s ready to enjoy this great roast.