Ossobuco Ragu

Ingredients

• 500g ossobuco
• 1 tin of peeled tomatoes
• 1 small onion
• 2 medium carrots or 1 large one
• 1 celery stalk
• 2 garlic cloves, chopped/crushed
• Thyme and bay leaf (seasonings to your taste)
• 1L hot water
• Salt and black pepper to your taste

Method

1. Take the ossobuco out of the fridge at least 20 minutes before starting; also set aside a thick-bottomed pan or a pressure cooker

2. Dice all the vegetables into small cubes and set aside for the sauté

3. In the very hot pan, fry the ossobuco on both sides to brown it; there is no need to cook it for long, just brown it, then set aside

4. In the same pan, sauté all the vegetables until they are soft

5. Add the ossobuco, the peeled tomatoes, the water and the seasonings

6. For pressure cooker cooking, wait for it to reach pressure and cook for 40 minutes over a medium heat

7. For cooking in a conventional pan, keep the pan half covered and check from time to time whether you need to add water; cook for approximately 2 hours. The same applies to pans that go in the oven (cocotte)

8. As soon as it is cooked, shred the meat with 2 forks and mix it into the sauce, adjust the salt and pepper, and serve with pasta or polenta