Ingredients for 5 people
500 gr Ossobuco
500 gr Beef chuck cut into cubes
500 gr Beef spare ribs
500 gr potatoes cut into large cubes
2 Medium onions, finely chopped
2 Medium carrots, finely chopped
1 Stalk of celery, finely chopped
1 Can of diced tomatoes
100 Dried Porcini mushrooms
300 gr Peas (frozen or fresh)
Extra virgin olive oil
Red wine
Rosemary
Basil
1 litre of beef stock
Salt and pepper.
Preparation
Marinate the meat in olive oil, rosemary, basil, salt and pepper and let it rest for a couple of hours.
In a large pot add olive oil, onions, carrots, celery and let it simmer for a couple of minutes. Then add all the meat and let it brown and turning it regularly to avoid burning. Pour in the wine and let it evaporate. At this point add the peas, dried porcini, diced tomatoes and potatoes and let it simmer for a couple of minutes and then cover with the beef broth and let it cook gently for two or three hours until the meat is tender. Taste and adjust for seasoning. Serve hot.
