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Ossobuco Milanese

Ossobuco Milanese

One of the most traditional recipes of Italian cuisine ... Not everything will be pasta and pizza. And like many of the dishes of Italian cuisine it has become popular and can now be found in restaurant menus around the world.

The ossobuco is the upper part of the animal's leg but cut transversely, so that the piece of meat has the bone in the center.

An ideal dish for cold days ...

INGREDIENTS:- 2 pieces of ossobuco
- 3 medium carrots
- 200 g of crushed natural tomato
- 100 ml of white wine
- 1 onion
- 3 celery sticks
- 50 g of butter
- Flour
- Olive oil
- 1 clove garlic
- 1 lemon
- Salt
- Pepper
- Parsley

Make two or three cuts lateral to the ossobuco pieces so that they do not contract when cooked. Heat the butter and oil in a heavy-bottomed casserole. Flour the meat and brown on both sides over medium heat. Take out and place in your slow cooker.

Peel and cut Diced carrots, a large onion and celery. Sauté the vegetables in the same casserole that has cooked the meat for 3 or 4 minutes. Add the crushed tomato sauce and the wine; stir. Pour the resulting mixture over the ossobuco, covering it completely so that the meat is not dry. Cover the slow cooker and set 5 and a half hours at low or the time and temperature indicated by the manufacturer of the appliance.

To turn off pot Past the time and remove the lid to stop cooking. Mix in a bowl the zest of a lemon, a pressed garlic clove, olive oil and chopped parsley and serve
on the ossobuco, letting the stew rest for a few minutes to release the aromas.

Mmmmmm! An exquisite Milanese ossobuco.

Of course, it is a recipe that requires patience because the best thing is that the meat is made slowly to take care of all its flavor.

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