INGREDIENTS
- For the ossobuco:
- – Ossobuco 4 wheels, 5 cm thick (a number of meat, little bone).
- – Malbec wine 1 L.
- – Sizzling meat 1 to 2 L.
- – Orange peel 1 strip.
- – Lemon peel 1 strip.
- – Cinnamon stick ½ twig.
- – Laurel ½ leaf.
- – Carrot 1 unit (medium).
- – Onion 1 unit (giant).
- – Leek 1 unit (white half).
- – Garlic 10 cloves (with pores and skin).
- – Olive oil c/n.
- – Salt and black pepper to style.
- – Butter 50 g.
- – Optionally available:
flour 3 tbsp.
- For the puree:
- – White potato ½ kg.
- – Milk cream 100 cc.
- – Butter 50 g.
- – Salt, white pepper and nutmeg to style.
- Gremolata:
- – Chopped parsley 4 tbsp.
- – Chopped basil 2 tbsp.
- – Chopped capers ½ cup.
- – Lemon zest ½ tbsp.
- – Olive oil 1 cup.
OSSOBUCO WITH RED WINE ON CREAMY POTATO MASH we resolve the menu for you with this super dish! Comply with the recipe beneath and luxuriate in it at dwelling
PROCEDURE:
For the ossobuco:
1. In a small saucepan, boil the wine over low warmth till it’s diminished by half.
2. Tie the ossobuco items to stop them from falling aside throughout cooking.
3. In a bag, put 3 tablespoons of flour, season the meat, put it within the
bag and shake it a little bit in order that the flour adheres to the meat.
4. Warmth the thickest and heaviest pot or saucepan you have got, brown the ossobuco on either side and set it apart for a second.
5. In that very same pot, add the greens reduce into items and the garlic cloves with their pores and skin. Sauté over medium warmth till they tackle a little bit shade.
6. Put the ossobuco again within the pot, add the half bay leaf, the
cinnamon stick and citrus strips. Add the diminished wine and broth
of meat.
7. Cowl the pot, decrease the warmth to low and prepare dinner for two ½ to three hours till the meat is tender.
8. Uncover it and proceed cooking it like this in order that the liquid reduces effectively, the
items of meat develop into glazed and a considerably thick sauce kinds.
9. Flip off the warmth, take away the threads, add the 50 g of butter to offer shine to the sauce and serve it accompanied by a creamy mashed potato.
For the puree:
1. Put the medium-sized potatoes, with pores and skin, in a saucepan.
2. Cowl them with chilly water and add a little bit salt.
3. Boil them till they’re cooked however not overcooked.
4. Drain them, allow them to cool a little bit, take away the pores and skin, mash them to make the puree.
5. Add the new cream and butter. Season with salt,
white pepper and contact of nutmeg. Combine effectively so that you’ve got
easy and creamy.
6. Serve it as an accompaniment to ossobuco with malbec.
