Osso Buco with Herbs in Parchment Paper

Ingredients

• 2 pieces of osso buco
• 2 sprigs of rosemary
• 4 whole cloves of garlic, peeled
• Salt
• Pepper
• 2 tablespoons olive oil

Instructions

1. Place the meat on a tray, sprinkle a little salt and olive oil over it, and mix to coat all the meat. Set it aside.
2. Cut 2 large pieces of aluminum foil and 2 pieces of parchment paper. Lay them on the countertop with the aluminum foil on the bottom and the parchment paper on top, then set them aside.
3. Heat a pan over high heat and sear the meat on both sides until it is browned.
4. Once ready, place the meat in the center of the parchment paper. Top with the rosemary sprigs and garlic cloves.
5. Fold the parchment paper over the meat, then wrap with the aluminum foil, leaving a bit of space so the meat can steam. Place it in a roasting pan.
6. Cover the pan and bake in a preheated oven at 180-200°C (350-400°F) for about 1 hour and 15 minutes, depending on your oven.

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Ingredients for Bread Rolls

• 1 kg flour
• 250 g milk
• 80 g olive oil
• 100 g warm water
• 1 packet of dry yeast
• Salt
• 1 egg
• Olive oil for frying

Instructions for Bread Rolls

1. Dissolve the yeast in warm water, stir, and set aside.
2. In a large bowl, add the flour and make a well in the center.
3. Add the egg, milk, 80 g olive oil, the water with yeast, and salt into the well.
4. Knead everything together until you have a soft dough that doesn’t stick to your hands. Let it rest in a warm place for about 1 hour.
5. After 1 hour, place the dough on your countertop and cut it into 8 pieces.
6. Shape the pieces into small rolls, place them on a baking sheet lined with parchment paper, and let them rise in a warm place for 30-40 minutes.
7. Bake in a preheated oven at 190-200°C (375-400°F) for about 20-25 minutes, until golden brown.
8. When ready, let them rest for 10 minutes, then slice each roll in half.
9. Spread the roasted garlic on one half of each roll, add a piece of osso buco, and cover with the other half.

Enjoy your meal!