INGREDIENTS (6 people)
12 slices of lizard with bone
4 cloves of garlic
Wheat flour
Salt and freshly ground pepper to taste
Frying oil
Sauce
3 cups red wine
2 chopped onions
2 red peppers
1 cup beef broth
2 chopped carrots
6 cloves of garlic
1 cup chopped parsley
1 tsp. of salt
3 tbsp. of olive oil
4 laurel leaves
150 minutes
Preparation
Dress the lizard slices with crushed garlic, salt and freshly ground black pepper.
Pass them in flour and brown them in oil one by one on both sides.
Place them in refractory mould.
Sweat in a cauldron of olive oil with garlic, chopped onions, red peppers and chopped carrots.
Add beef broth, red wine, half parsley, salt, pepper and laurel.
Pour the sauce over the Osso bucco and cover with aluminum foil. Cook for two hours in the oven at 350 °f
If it dries, add more vinotinto or beef broth.
Serve very hot, garnished with the rest of the chopped parsley.
Accompany with Milanese rice: white rice that after cooking is added a cup of peas, two tablespoons of butter and a cup of parmesan cheese. It's served hot. It also looks great with rice with fresh herbs.
