INGREDIENTS
- – 1 Osobuco.
- – Flour 75 g.
- – Salt and pepper.
- – Butter 100 g.
- – Olive oil 2 tbsp.
- – 4 onions.
- – 2 branches of leek.
- – 4 stalks of celery.
- – 1 carrot in wheels.
- – 5 cloves of garlic.
- – 5 anchovies.
- – 1 glass of purple wine.
- – Crushed tomato sauce.
- – Laurel.
- For the creamy polenta:
- – 250 g of polenta.
- – 500 cc of vegetable broth
- – 500 cc milk.
- – 2 tablespoons of butter.
- – 100 g of grated cheese.
- – 100 g of cream cheese
- Further:
- – Chopped parsley.
- – Pan.
Take pleasure in a scrumptious plate of ossobuco with creamy poleta on the desk.
PROCEDURE:
1. Dredge the ossobuco piece in flour, salt and pepper
2. Brown the meat on either side in a heavy-bottomed pot with the oil and half of the butter. As soon as browned, we take away the meat and do away with the fats that was left within the pot.
3. Add the opposite half of the butter and sauté the onion, garlic, and carrot till it turns into smooth and tender however doesn’t brown. Add the garlic and anchovies, with a wood spoon or a masher we mash/smash the anchovies till they soften. This takes just a few seconds.
4. Add the white wine and let it evaporate.
5. We put the ossobuco again within the saucepan, ensuring to position them in such a means with the bone, to make sure that the caracú just isn’t going to fall/come out, add the crushed tomato.
6. We cowl the saucepan and prepare dinner for roughly 2 and a half hours.
7. For the polenta, warmth the milk and broth in the identical container with somewhat salt.
8. As soon as it involves a boil, decrease the warmth and add the polenta little by little and stir till it’s cooked. Combine sizzling with butter and cheese, serve on a board with the osso buco, plus chopped parsley.
