Components
Ossobuco reduce into slices of two centimeters or so, 1 okay
Onion, 1
4 plum tomatoes, or a can of pure tomatoes
Peas, 300 g
Garlic, 4 cloves
Celery, 2 sticks
Flour, quantity wanted
White wine, ¾ liter
Olive oil, mandatory quantity
Oregano, thyme, floor chili, salt and pepper, to style
Preparation
– Peel the plum tomatoes, making a cross reduce on the base and placing them in boiling water for 3 minutes, then peel off the pores and skin.
– Minimize the tomatoes into small cubes (dice).
– Peel and finely chop the onion.
– Peel and crush the garlic cloves.
– Dredge the ossobuco slices in flour.
– Sauté the ossobuco slices in a frying pan with a bit oil till golden brown on either side.
– In a pot, sauté the garlic and onions till clear, add the ossobuco and tomato.
– Season with salt, floor chili, pepper, oregano and thyme.
– Add the white wine and the celery sticks and cook dinner over low warmth for 2 hours or so (it must be very tender).
– Stir occasionally, taking care that the caracú doesn’t come off the bone.
– When there are about quarter-hour left till it’s prepared, add the peas if they’re uncooked, if they’re canned, 5 minutes for them to warmth up is sufficient.
It may be accompanied with noisette potatoes, boiled potatoes, lead potatoes, white rice, and many others.
