Ingredients:
500 sottospalla di vitello
Cipolle borettane grigliate Coelsanus
Un buon vino rosso
Olio sale rosmarino aromi burro
Un cucchiaio di zucchero
Method:
Seal the meat on all sides in a pan with the oil, garlic, rosemary, herbs and a knob of butter. Simmer with the red wine until this last has evaporated then add the sliced onions. Allow to brown for several more minutes, then simmer once more with the wine and add the sugar. Leave to cook for approximately 40 minutes. There should be almost no liquid remaining at the end of the cooking time. Remove the meat and allow to rest a few minutes, wrapped in kitchen foil. In the meantime, check the onions and, if necessary, add more wine, sugar or even balsamic vinegar. Serve the meat with the onions.
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