Ossobuco Alla Milanesse
- 2 pieces ossobuco cut a finger and a half ( not forgetting that has much bone)
- 1 onion
- 2 pieces stalks of celery
- 2 carrots
- 1 bay leaf
- 1 liter approx. of concentrated meat broth well . malbec wine
- Fry in a casserole 3 garlic cloves with olive oil, place the ossobuco and seal on both sides 5 minutes.rnAdd the onion and celery cut into concasse (small squares) and carrot a leaf of laurel, salt and pepper.rnStir for 5 minutes, it does not burn, and add 2 cups of good strong meat and a glass of wine MalbecrnLet it boil over low heat for 2 hours. approx, If necessary add more broth.rnTry the meat should be very tender. Add fresh parsley and a small lemon peel cut into strips. Boil 10 minutes more and go.
- How to prepare the POLENTA:rnDump the same amount of polenta (quick cooking), the amount of water we have to ADD while boiling in a saucepan 2 onions chopped scallions finite, fresh oregano and thyme.rnThe cook 1 minute, stirring constantly with a wooden spoon the madera.y we pour on a counter or a pan, let cool and cut into triangles.
- to serve heat a triangle of polenta in the oven with a little oil in the pan place it on a plate and place a slice of ossobuco above and salseamos with cooking background. You can sprinkle with parsley or green fine slices o0f onion.
ossobuco, onion, stalks of celery, carrots, bay leaf, liter
Taken from food52.com/recipes/38072-ossobuco-alla-milanesse (may not work)