Recipe for Ossobuco with mustard sauce, submitted by Iran Carlos Stalliviere Correa

1The day before, season the osso buco with salt, pepper, bay leaf and a little white wine.

Ingredients · Servings 4

Method · 1 h

The day before, season the osso buco with salt, pepper, bay leaf, and a little white wine.
Instead of white wine, you can use the juice of one lemon to season the osso buco.
Place in the refrigerator to marinate until the next day.
In a pressure cooker, add the oil and butter and let it heat up.
Fry the osso buco pieces well, two at a time, until golden brown.
Add the chopped onion and the dry white wine.
Cover the pot and let it cook under pressure for about 35 minutes over low heat.
Once cooked, remove the osso buco from the pot and set aside.
Add the mustard to the broth remaining in the pan and let it simmer for a few minutes.
If the sauce becomes too runny, let it simmer a little longer.
Add the cream and stir well until combined, but do not let it boil.
Add the osso buco to the sauce and mix everything very well.
Let it rest for about 5 minutes.
Serve immediately, accompanied by pasta or white rice.

2Instead of white wine, you can use the juice of one lemon to season the osso buco.
3. Place in the refrigerator to marinate until the next day.
4. In a pressure cooker, add the oil and butter and let it heat up.
5. Fry the osso buco pieces well, two at a time, until golden brown.
6. Add the chopped onion and the dry white wine.
7. Cover the pot and let it cook under pressure for about 35 minutes over low heat.
8. After cooking, remove the osso buco from the pot and set aside.
9. Add the mustard to the broth remaining in the pan and let it simmer for a few minutes.
10. If the sauce has become too runny, let it simmer a little longer.
11 Add the cream and stir well until incorporated, but do not let it boil.
12. Add the osso buco to the sauce and mix everything very well.
13. Let it rest for about 5 minutes.
14. Serve immediately, accompanied by pasta or white rice.

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