Osobuco on his juice with potatoes with "mote" of wheat

For El Osobuco: Chop the celery very fine and leave in a pot with half the oil and butter. Fry for 3 minutes. Sprinkle the osobuces with flour and place in the pot. Fry until stamped, that is, golden on the outside.

Add the crushed garlic, the tomato sauce and the chicken broth previously dissolved according to the container instructions, the white wine and the chopped tomato. Add salt and pepper to taste. Tap the pot and let cook over low heat for an hour and a half. Flip the meat every 15 mins.

For potatoes with "mote" of wheat: wash the "mote" of wheat and let soak for half an hour in 3 cups cold water for every 1.5 cups of "mote" wheat. Let drain.

Peel and wash the potatoes. From four and put on hot water with salt for 10 minutes. Remove from the water and strain.

Fry the onion into a pot with the rest of the oil. Add the potatoes already cooked. Empty the "mote" of wheat washed to potatoes and onion, adding the milk and leaving with the middle pot to cover until the wheat is cooked and the mixture is thick. Add merkén over when serving.

In a small fountain, mix the fresh chopped fresh rosemary with lemon zest and a pinch of olive oil.

Serve the osobuco immediately next to the potatoes and the "mote" of wheat and place the rosemary and the lemon zest over the meat.

Ignacio Román. From the street to the kitchen. 2015. Adapted.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, softy about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.