INGREDIENTS
- – 1 ossobuco.
- – 2 small onions.
- – 1 carrot.
- – 2 celery sprigs.
- – 2 white leeks.
- – 2 cloves garlic.
- – Herbs of alternative.
- – Floor chili, paprika and oregano.
- – Pink wine or black beer.
- – Black sugar.
- – Ketchup.
- Polenta:
- – 2 cups of polenta.
- – 6 cups half milk, half broth.
- – Sal.
- – Pepper.
- Gremolatta:
- – ½ bunch of parsley.
- – 3 cloves garlic.
- -Zest of 1 lemon.
- – Olive oil.
- – Sal.
- – Pepper.
OSSOBUCO WITH GRILLED POLENTA AND GREMOLATTA Look how this dish seems! To make and revel in at residence following the step-by-step under
PROCEDURE:
1. Fry and flour the ossobuco, season with salt, pepper and spices and seal it in olive oil with the garlic cloves. Reserve.
2. In that backside sweat carrot, celery, leek and onion, in that order.
3. Deglaze with the pink wine or black beer when the alcohol evaporates, add the tomato sauce and black sugar, modify the seasoning and add the ossobucos.
4. Braise for two ½ hours – 3 hours coated, ideally within the oven.
5. Convey the milk and broth to a boil, add the polenta and prepare dinner.
6. Mildew on a plate, cool, minimize to the specified measurement and grill on a very popular griddle.
7. Chop the garlic and parsley, add the lemon zest, olive oil, salt and pepper.
8. For plating, place a base of grilled polenta, then the ossobuco with its sauce and on high of the gremolatta.
