INGREDIENTS
- -4 items of ossobuco reduce to 4/5cm or 1.2kg approx.
- -Ardour fruit juice 3/4 glass.
- -Orange juice 1 glass.
- -Frequent onion 100gr.
- -Carrot 60gr.
- -Apio 100gr.
- -Bouquet garni (parsley, bay leaf, thyme) 1 unit.
- – CS white flour.
- -Vegetable warmth CS.
- -Torrontés white wine 2 pots.
- -Crushed tomato (can) 1 unit.
- -Salt and pepper.
- -Olive or odd oil.
- -Garlic 2 cloves.
- – Chopped shallots 2 tablespoons.
- – Chopped parsley 1 spoon.
1.Wash, dry and flour the ossobuco items.
2.Backyard the osso buco items in a frying pan.
3.Individually, sauté/sweat the onion, carrot and celery within the pot with a bit of frequent oil.
4.Add the white wine. Let it boil for some time till the alcohol evaporates.
5.Add the orange juice, ardour fruit and tomato. On the first boil, add the osso buco, garlic and finely chopped shallot.
6.Proceed cooking the ossobuco (within the oven) including the vegetable broth or water if crucial.
7.They have to be coated and prepare dinner over low warmth.
8.Assemble the dish with the pasta as a base, the meat and the sauce.
EAT NOW!.
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