We went back to Rome in Spring 2024, I had a best Ossobuco. Loretta, my sister in law made it for us. It was far simpler than I used to do, and now I understand the ossobuco my husband was talking about…’different from the one in Milan, simple and no tomato sauce.’
Loretta said she cooks on the stovetop until the meat becomes tender. Since I am lazy, I use a pressure cooker.
<Ingredients>
Slices of Ossobuco (veal shank) – enough for people
Flour
Salt and pepper
1-2 tablespoon of Olive oil
1/2 Onion -chopped
Chicken soup or vegetable soup
1/2 cup of white wine (optional)
1 lemon
1 tablespoon of butter
<Instruction>
1. Wipe Ossobuco well first to remove any excessive water. Salt and pepper, then flour the meat.
2. Add Oliveoil in the pot. Saute and brown Ossobuco with the high temperature. Once they are brown outside, take them out from the pot (or a pan)
3. Saute Onion. This process should clean the bottom of the pot a little.
4. Put the meat back to the pot. Add the soup and white wine up to where it covers the meat mostly.
5. Run a pressure cooking process, with high, natural release, 15 mins.
6. When it is done, open to lid, and cook for a while to evaporate and thicken the sauce.
7. At the end, add a butter, lemon zest and juice.