Ossobuco with lavender and pepper with Thermomix

Preparation of Ossobuco with lavender and pepper with Thermomix

1. To start, place the meat in a bowl, add salt and 1 tablespoon of pepper, mix well, and set aside for a few minutes.
2. Then, in the glass of the thermomix, the onion together with the carrot, the celery, the shallots, all chopped into pieces, as well as pour the garlic cloves and program.
3. 5 seconds / Speed ​​5.
4. Once these vegetables have been crushed, with the help of a spatula or spoon, lower the vegetable remains that have adhered to the walls and lid of the thermomix container towards the blades, then add the olive oil and program.
5. 5 minutes / Temperature 120° / Speed ​​1.
6. When the vegetable sauce is ready, add the tomato paste along with the wine, and without placing the beaker on the lid of the Thermomix bowl, to facilitate the evaporation of the alcohol, program.
7. 6 minutes / Temperature 120° / Speed ​​1.
8. After the scheduled time, pour in the meat broth, as well as the lavender and the rest of the ground pepper. Place the seasoned meat in the Varoma container and this in turn place it in its place, program.
9. 90 minutes / Varoma temperature / Speed ​​2.
10. At the end of the cooking time of the meat, do not discard the cooking liquid, place the covered meat in a container to keep it warm.
11. On the other hand, in a small bowl, dilute cornstarch in water, immediately pour it into the sauce and program.
12. 1 minute / Speed ​​4-7.
13. Place the anti-splash grid and program.
14. 20 minutes / Varoma temperature / Speed ​​3.
15. If you want a thicker consistency, program a couple more minutes at the same speed and temperature.
16. Finally, pour the sauce over the Ossobuco, garnish with some ground peppercorns and lavender and you’re done.