Stew marrow bone with mush

In Italian the meaning of marrow bone is hollow bone. This is a traditional Italian dish from Milan. The marrow bone is the animal part which involve the knee. For this recipe is common to use pig, cow or veal. It's important to stew it for 2 hours at a slow heat.





Ingredients (2 persons):
400gr of pig marrow bones
1 small carrot
1 small onion
1 garlic clove
500ml of meat or ham stock
Flour
1/2 bottle of red wine
1 glass of brandy
Olive oil
Corn Starch
Salt
Peeper
Butter to emulsifying the sauce

First, put salt and peeper on each marrow bone and flour it. In the pot where you are going to stew the meat, put 1 and a half tablespoons of olive oil and fry the marrow bones until it will brown. Get out from the pot and reserve.

Chop the onion, the garlic, and the carrot in small pieces and fry it lightly in the same pot where we fried the meat. Add more olive oil if it's necessary. Put salt and wait until the vegetables get out all its water. Add the marrow bones.

Cover the meat and vegetables with the wine and brandy. At a rise heat, wait until the alcohol evaporates and it reduces the half of itself. Add the stock, boil it and then slow down the heat and cook it for 2 hours.

After 2 hours, or when the meat is tender and it take off the bone, take out the meat from the pot and crush only the sauce. You can thicken the sauce adding corn starch. Put back the meat on the sauce and add one tablespoon of butter to emulsifier the sauce.

Serve it with a not so much dense mush, or rice, potatoes puree or french fries.