ossobuco alla milanesse

By Tina Roack
September 2, 2015
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Author Notes: 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

Serves: 4

  • 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
  1. 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.
  2. 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.
  3. 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.

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