Ossobuco a la Milanesa en Salsa de Tomate y Hongos

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Ossobuco a la Milanesa en Salsa de Tomate y Hongos. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Ossobuco a la Milanesa en Salsa de Tomate y Hongos is Para 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Ossobuco a la Milanesa en Salsa de Tomate y Hongos using 15 ingredients and 6 steps. Here is how you cook it.

#entusalsa Ahora que se acerca el frío y mientras siga esta cuarentena, nada mejor que sentirte “en tu salsa”. Y de llenar el cuerpo y el alma de nuestros seres queridos y propio, con comida rica y nutritiva. Como este Ossobuco en Salsa de Tomate y Hongos, ideal para acompañar unos ricos tagliatelles caseros.

Ingredients and spices that need to be Take to make Ossobuco a la Milanesa en Salsa de Tomate y Hongos:

1. 6 ruedas Ossobuco
2. 4 cucharadas harina
3. 2 cebollas medianas, cortadas en brunoise
4. 1 zanahoria mediana rallada fina
5. 3 tallos apio bien picados
6. 3 dientes ajo bien picados
7. 100 grs champiñones frescos
8. 100 grs portobellos frescos
9. 1 taza vino blanco
10. 1 taza caldo de carne (y para completar)
11. 1 taza puré de tomate
12. 1 hoja laurel
13. C/N Mezcla de finas hierbas
14. C/N S&P y Aceite de Oliva
15. Gremolata: mezcla de tres cucharadas de perejil picado, dos cucharadas de ralladura de cáscara de limón, una cucharada de ajo picado

Steps to make to make Ossobuco a la Milanesa en Salsa de Tomate y Hongos

1. Salpimentar el ossobuco, rebozarlo con harina y sellarlo en una cacerola con aceite. Reservar.
2. Levantar el fondo de cocción del sellado del ossobuco con el vino blanco. Desglasar y reservar. Agregar un poco de aceite de oliva en la cacerola y saltear la cebolla, el ajo, la zanahoria, el apio y los champiñones/portobellos.
3. Agregar el puré de tomate, el vino desglasado y el caldo. Salpimentar, condimentar con finas hierbas a gusto y agregar la hoja de laurel. Cocinar a fuego fuerte unos 10 minutos.
4. Luego bajar el fuego a mínimo, tapar y cocinar durante una hora y media tapado y a fuego bajo. Agregar caldo, conforme el espesor deseado de la salsa.
5. Finalmente, apagar el fuego, destapar, esparcir la Gremolata, mezclar levemente y volver a cubrir.
6. Hervir y cocinar tagliatelles caseros. Cuando estén casi al dente, salsearlos y terminar la cocción en una sartén, con un poco de salsa del ossobuco. Colocar la pasta en el centro del plato, cubrir con más salsa y con una rueda de ossobuco.

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