Ossobuco with Polenta My Way Lena

Ossobuco with Polenta My Way Lena

• Ossobuco is a dish loved by Italians, and everyone has their own way of preparing it. I like to prepare it in my own way, and it is a little different from the original, but I think mine is even better and tastier. You can make Ossobuco in several ways, depending on the region of Italy itself. Ossobuco is a piece of beef in the thigh on the shin, from which the typical Milanese dish originates. I love making it so much! Follow the recipe.

Ingredients: simple, total time: 70 min., 6 serving

• 8 large marrow bones with meat

• 2 Tbsp flour 0

• 1/2 big stalk celery/ finely chopped

• 2-3 carrots medium/ finely chopped

• 2 onions medium/ finely chopped

• 80 g butter

• 150 ml white wine

• 500 g tomato sauce

• 1 spoon flat tomato concentrate

• 1 Tbsp full red ground sweet peppers

• 1 chili pepper in whole

• 200 ml broth or dry spice Vegeta, or 1 soup cube+water

• 1 bunch fresh parsley/ finely chopped0

• 3 cloves garlic/ minced

• 2 bay leafs

• 1 sage leaf

• little water when it needed

• 1/2 lemon peel grated

• salt and pepper to taste

• rosemary for decoration

• wok pan

Ossobuco with Polenta my way Lena

Preparation:

1. Finely chop the onion, garlic, parsley, grate the lemon peel.

2. Cut the carrot and celery into small cubes.

3. Cut the skin around the marrow, then lightly flour them.

4. Put the marrow bones in heated oil in a deep-frying pan to catch the color on both sides to brown them.

5. Season with salt and pepper, as soon as they get the color, take them out then put them on the side.

6. Sauté the chopped vegetables in butter, add a little wine, wait to evaporate it. Then put the 1 whole chili pepper, bay leaf, sage, garlic and put meat in the pan and let it flavor. If it needs, add a little water, and simmer 5 minutes. Turn the meat on both sides to soften.

7. After 5 minutes, add the tomato sauce mixed with the tomato concentrate. Reduce the heat and lightly add the stock, red ground pepper, cover, and cook for about 45 minutes. Always with control and occasional mixing.

8. When the time has passed, complete with chopped parsley and lemon peel, salt and pepper if necessary.

9. Garnish with fresh rosemary in a plate.

10. Serve warm with -

Buon appetito!

NOTE:

• Store the rest of the food in the refrigerator for up to 3 days!

To make a great polenta, check out!

• Read more about polenta here!

• To make great Polenta, see the recipe here!

• More about Polenta read here!

• You might be interested in Ossobuco of Turkey necks or goulash with gnocchi or goulash.

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