Ossobuco

Ossobuco is a cut from the cow from the top part of the leg. Is one of the typical dishes in Milano and is usually accompanied with saffron risotto or polenta.

The bone marrow is very tasty. It gets soft and you can spread it like a butter on the meat. This might be bit heavy on the taste for the first timers but it is worth of trying.

To cook ossobuco you need:

• 1 onion
• 1 carrot
• a little of celery ( I have it in that plastic container because I like to preserve it frozen)
• ossobuco meat
• flour
• butter
• 0,5 dl of white whine
• parsley
• salt and pepper

Chop onion, carrot and celery in small pieces. Put some butter in a big pan and fry the chopped vegetables lightly so that the onion gets bit transparent. Don't burn the vegetables because the cooking time is very long and that can give bitter taste to your sauce.

Roll the steaks in flour. Place them gently on the frying pan.

Fry the meat on both sides for couple of minutes. Pour the wine and let it evaporate. Spice with salt and pepper.

The meat might start to roll from the edges (see the first picture), if this happens, cut the edges open with kitchen scissors.

Once the wine is evaporated and you don't smell anymore the alcohol, add some water to the pan and let the meat cook for about 1 hour with low heat with the lid on.

During the last couple of minutes of cooking add the parsley to give some lightness to the taste.

You can accompany the meat with some rice or polenta.

Enjoy!