INGREDIENTS
- – Ossobuco 1 unit.
- – Olive oil.
- – Harina c/n.
- – Onion 4 items.
- – Carrot 3 items.
- – Celery 1 department.
- – Leek 2 branches.
- – Sal.
- – Garlic 6 cloves.
- – Vino tinto 500 cc.
- – Diced tomatoes 4 items.
- – Vegetable broth c/n.
- Mashed potatoes and pumpkin:
- – Pumpkin 1 unit.
- – Papa 1 kg.
- – Thyme.
- – She.
- – Thyme.
- – Butter.
- – Leche.
- – Salt and pepper.
We resolve the menu for you with this spectacular platter of ossobuco al disco with mashed potatoes and pumpkin
PROCEDURE:
1. For the osso buco: Warmth the disc and brown the osso buco in flour. Reserve.
2. Add the greens reduce into items and the garlic cloves with their pores and skin. Sauté over medium warmth till they tackle somewhat coloration.
3. Put the meat again on the disk, add the half bay leaf. Add the wine and let the alcohol evaporate.
4. Add broth, decrease the warmth to low and cook dinner for two ½ to three hours till the meat is tender.
5. For the puree, reduce the pumpkin in half, take away the seeds, season with garlic, thyme and cubes of butter.
6. Boil the potato with the pores and skin and cook dinner till tender.
7. Peel the pumpkin and potatoes, mash and mash. Boost.
8. Serve the osso buco with the puree.
