joey from 80 breakfast remembered me about the Ossobuco, that since I was a child has been something special in my family. my mom used to do it twice a year aprox. and I loved it. what I liked best of the ossobuco, was that it had it's present at the end, once you have finished eating the meat and the carrots, you had a complete different dish wainting for you to savour it....mmmm, the bone marrow....
we used to separate it from the bone, spread it in a piece of bread and salt it a little bit. oh! what a delight!!! so simple but still so different...
well, that's why we had a battle in the table if the bone was empty.
as I said before, joey reminded me of the ossobuco. you see, in Spain, we had around the year 2001, "vacas locas", so everybody was really carefull with the meat that they bought. One of the things that was specialy dangerous was the meat next to the bone, so the ossobuco was forbidden. this illness of the cows, stood a year or so, returnig to normality later on. still, I got so used to not to buy meat that I practically forgot about the ossobuco, till I read joey's post.
so I decided to make my Ossobuco a la Milanesa
Ingredients
4 ossobuco
6 or 7 carrots
6 or 7 branches of celery
1 big onion
grated lemon peel (of 1 lemon aprox)
olive oil, salt
2 bay leaves
1/2 liter boiling water
And here's how it goes,
chop the onion, the carrots and the celery, slice them as thin as you can (if they are really thin they will cook much earlier, and they will disolve, making a super salsa!)
take the ossobuco and cover them in flour. take a deep saucepan and add a base of olive oil, fry the ossobuco just 1 minute by side and reserve.
with the fire still heating, add the onions first. slow down the fire and remove. the onions must be nearly transparent. add afterwards the celery removing a few minutes and then the carrots. heat the fire, and remove during 8 or 10 minutes.
add the boiling water, the salt (or if you prefer a dry consome cube) , the bay leaves and the ossobuco. cook slowly for an hour (it can be less, but as much time cooking much concentrated flavour you'll have) 10 or 15 min before add the greated lemon peel.
to go with it, I made cous cous, but it will do the same with white rice.
I really recomned it, it's one of my favourites!
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