Italian classic

Guests are coming and going. Cooking for 4p is for certain recipes much easier than for 2p. To please my mother in law, I prepare a real Italian classical dish, ossobuco. Iris doesn’t eat meat but doesn’t mind eating vegetables cooked together with meat.

I buy 4 slices of vealshank ( total = bone included, weight approximately 900 grams). Chop 3 stems of celery, 5 carrots, 2 red onions and 6 garlic cloves. Heat a pan with 2 table spoons of olive oil and 1 table spoon of butter. Turn the meat in some flour seasoned with pepper and salt. Bake at both sides until golden brown. Remove from the pan. Put the vegetables in the same pan. Bake and stir. Add 200 ml of white wine and allow to evaporate. Add a large can of 800 grams tomatoes, 2 bay leaves, a few stems of fresh thyme and choped parlsey stems. Spread the meat in the sauce. Allow to simmer for approximately 1 until the meat is tender. Taste the sauce, add pepper and salt.

No ossobuco without gremolata : 1 finely chopped garlic clove, the zeste of 1 untreated lemon and a handful of chopped fresh parsley.

Instead of saffron risotto, I prepare basmati rice colored with saffron. To raise the vegetable quantity and the colors, I prefer to add something green. Parboil 500 grams of green beans. Heat some olive oil. Add the beans and 2 chopped garlic cloves. Bake and stir. Season with pepper and salt.


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