Chop the onion, carrots and garlic cloves, put a little salt with a little salt; Meanwhile, salt and pepper the meat on both sides, in a pan not with too much oil, there are a couple of turns to the flesh, which is not very done, and reserves in a fountain with the broth that is taking the same.
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| Ingredients to do ossebuco in sauce: |
| For 4 people :: 2 kg. ossebuco 3 ud. carrot 3 ud. Median onion 4 clove 1 glass wine wine |
Ingredients to do ossebuco in sauce:
2. When the vegetable is poached, the tomato is added and sauté a little, pass the salsa through the blender and put the meat in the sauce that has come out and with what the meat has released.
3. The wine is incorporated and a turn is careful not to break the meat, it is covered with water approximately one finger above the meat, covered and allowed to cook very slowly for 3 hours.
4. Water is incorporated without it being left without it, a thick sauce must be left but without being too much, half an hour before cooking, it is rectified as salt.
5. This dish is done overnight, it is better, since it takes all the flavors of the ingredients.
6. It is very hot.
