Osso Buco

Osso Buco
Osso Buco
Portions 4
  1. 4 wheels of Osso Buco of res or of veal, of 1 1/2 to 2 centimeters thick; with his bone
  2. 2 tablespoons butter
  3. 3 tablespoons oil
  4. 1 Cup minced onion
  5. 1 crushed garlic clove
  6. 1/2 Cup dry white wine
  7. 2 cups of beef broth
  8. 1 teaspoon of salt and 1/8 teaspoon pepper
  9. 1/2 tablespoon of paste of tomato.
  1. 1 crushed garlic clove
  2. 2 tablespoons of parsley chopped
  3. 1/4 teaspoon lemon zest or 3 o 4 Rosemary leaves (Optional).
  1. Rinse and dry the wheels of ossobuco, is make several cuts to the film of tissue connective that covers the edge of the wheels, to prevent shrinkage and warp.
  2. Put butter in a large skillet and 2 tablespoons oil to heat and are fried onion and garlic until golden brown. Removed and set aside. Are added to the pan the remaining tablespoon of oil and ossobuco wheels and are fried until golden brown on both sides, a few 7 minutes in total. It adds the came and is kitchen until is reduce to less than the half of the volume, a few 5 minutes.
  3. Add the consommé, salt and pepper, tomato paste and onion and fried garlic to be apart. Cover the Pan and let it cook 1 time or up to soften the meat. It eliminates the garlic and is adds the sauce "gremolada" o "gremolata" that is preparing crushing in a mortar the garlic remaining, parsley, the zest of lemon and the romera is kitchen a few seconds, removed from the fire and immediately served with sauce.
Recipes easy to https://recetasdecocinafaciles.NET /

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