4 pieces of veal shank, cut specifically for ossobuco
4 medium ripe tomatoes
2 medium onions
2 cloves garlic
2 tbsp tomato puree
200 ml dry red wine
4 sprigs of parsley
1 sprig of rosemary
zest of half a lemon
2 bay leaves
2 tbsp of “Extra virgin” olive oil
salt, freshly ground black pepper


Meat pat dry. Cut the onion rings, chop 1 clove of garlic. Heat the olive oil and cook the onion and garlic.

Put in a pan and fry the meat on both sides over high heat until golden brown.

Tomatoes make a cross-shaped incisions, dip them in boiling water for 30 sec., Then pour over cold water and peel. Remove the seeds with a liquid, cut the flesh into small cubes.

Place the meat in any coherent capacity, suitable for double boiler, add the tomatoes, salt to taste and season with pepper.

Pour in wine and tomato puree, add the bay leaf and cook for about 1.5 hours. The meat should be very soft and easily separated from the bones.

Chop the parsley, chop the second clove of garlic, rub on a fine grater zest of half a lemon.

For 5 minutes. add the prepared foods in a steamer until tender meat. Top with a sprig of rosemary.
Garnish Serve rice, risotto or vegetable salad.

Bon Appetit!


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