This recipe was created by Guido Bioli the owner of one of the bests Italian places to eat in Buenos Aires Argentina. Thames 1603, plaermo. A great corner surrounded by an special italian atmosphere. —Tina Roack
ossobuco cut a finger and a half ( not forgetting that has much bone)
stalks of celery
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.
Add the onion and celery cut into concassé (small squares) and carrot a leaf of laurel, salt and pepper.
Stir for 5 minutes, it does not burn, and add 2 cups of good strong meat and a glass of wine Malbec
Let it boil over low heat for 2 hours. approx, If necessary add more broth.
Try 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:
Dump 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.
The 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.