Braised Ossobuco recipe, ideal to pair with a Cabernet Sauvignon.

To enjoy on cold days with a great red wine such as the Rutini Cabernet Sauvignon Collectionwe share a recipe for six people of braised bone-in osso buco served with spicy peppers and raisins.Ingredients

6 pieces of bone-in osso buco 2 or 3 fingers high; 3 tbsp.
of flour; 2 carrots cut in brunoise; 2 onions peeled and cut in brunoise; 2 cloves of garlic; 1 liter of white wine; 1 cinnamon stick; 1 bay leaf; 3 leeks; 1/2 celery plant; a handful of fresh aromatic herbs; vegetable stock; olive oil.

For the spicy peppers: 3 red and 3 green peppers, 1 star anise, 2 tablespoons of raisins, 1 clove of garlic, 2 tablespoons of sugar, 2 tablespoons of sherry vinegar, 1 tablespoon of lime zest, 2 tablespoons of olive oil, 1/2 small chopped onion.

Preparation

Flour the osso buco and brown them in a large frying pan with 4 tablespoons of olive oil. olive.

Once browned, transfer them to a high rimmed baking dish.

Add the onion, carrot, garlic, bay leaf, cinnamon, leeks, celery, herbs, white wine and 3 large cups of broth.

Cover hermetically with aluminum foil and cooking for 3 hours.

For the peppers: heat 2 tablespoons of olive oil in a saucepan.
Add the chopped onion and garlic. Gently brown them and add the chopped peppers.Mix the preparation well and add the aniseed, raisins, sugar, vinegar and lime zest. and the lime zest. Cook over low heat for 45 minutes.At the tableServe the osso buco together with the spiced peppers and accompany with Rutini Cabernet Sauvignon Collectiona wine of Intense ruby red, fruity on the nose, with notes of blackberry and peppers, enhanced by a fresh spicy side and hints of vanilla.
The palate also presents fruity accents and an enveloping palate while silky tannins define its personality and give it subtlety.