The Word Osobuco or Ossobuco literally means hollow bone and refers to the cutting of the brunette of the veal. The veal ossobuco to the Milanese is a traditional and delicious preparation, this dish is complemented very well with a vegetable risotto or a white rice.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make the veal to the Milanese: |
| 500 grams of osobuco 2 units of red tomato 1 carrot unit 100 grams of white onion 2 cloves of garlic 100 milliliters of white wine 250 milliliters of res 30 grams of butter 100 grams of flour 2 laurel leaves 1 tablespoon of oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with red wine, stew |
Ingredients to make the veal to the Milanese:
1. Before making this recipe, the first step is to enlist all ingredients.
2. Salpimentar and flour meat. Place Osobucos pieces in a thick pot with butter and oil, seal them until golden brown, remove and reserve.
3. In the same pot add the onion and carrot cut into small cubes, cook until everything is soft.
4. Add the tomatoes and the garlic cut finely. Cook over low heat and covered until you release your juices, salt and pepper.
5. Add the white wine, wait for alcohol to evapo and add the beef broth, bay leaf and the Osobuco. Cook covered over low heat for 1 hour and a half, rectify taste with salt and pepper.
6. Finally serve the veal to La Milanese and enjoy lunchtime with a red wine. If you like this meat cut you can also do the Osobuco in Spanish sauce. If you liked this recipe, you have any comments or restlessness give us your opinion.
