Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | beef shanks |
| 1 | shallot |
| 1 | celery stick |
| 1 | carrot |
| 2 | spoons of Tomato Passata Sterilgarda |
| 80 g | butter |
| 1 | tablespoon of extra virgin olive oil |
| 1 | glass of red wine |
| 1/4 L | vegetable broth |
| q.b | Flour |
| q.b | salt and pepper |
| 650 g | floury potatoes |
| 200 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
Prepare this recipe with:
Preparation
- Wash the potatoes for the mash thoroughly and boil them by placing them unpeeled in a steamer for 18 minutes, or in a pot with plenty of hot water for 35 minutes.
- Take the ossobuco and make small incisions in the sides with scissors, then flour both sides.
- Cut the carrot and celery into julienne strips and set aside.
- Finely chop the shallot and place it in a saucepan with oil and 30g of butter until softened.
- Add the ossobuco and brown over high heat for 5 minutes. Season with salt and pepper.
- Pour in the wine and, once it has evaporated, add the broth, chopped carrot, and celery. Let it cook for half an hour, covered.
- Add the Sterilgarda Tomato Puree, mix well with the cooking juices, and cook for another half hour, still covered.
- Now prepare the mashed potatoes: drain the potatoes and quickly cool them under cold water, peel them and mash them with a potato ricer.
- Turn the heat on low, add the remaining butter and mix it with the potatoes.
- Gradually add the previously heated Sterilgarda Semi-Skimmed Microfiltered Milk and mix, then season with salt.
- Divide the mashed potatoes onto individual plates and place the ossobuco on top, add the cooking juices and enjoy.
Bring the whole Sterilgarda Microfiltered milk and broth to the boil in a saucepan and boil the cod for about an hour. Prepare the polenta, following the ...
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