"2 kg of thinly sliced ossobuco (muscly with bone)"
"1 cup of all-purpose flour - 150 g"
"Salt to taste"
"2 tablespoons of butter or margarine - 30 g"
"2 tablespoons of olive oil - 30 ml"
"2 medium onions, roughly chopped - 180 g"
"1 large carrot, peeled and chopped - 140 g"
"2 stalks of celery, roughly chopped - 140 g"
"3 cloves of garlic, minced - 120 g"
"1 tablespoon of dried parsley - 2 g"
"1 kg of peeled tomatoes"
"2 tablespoons of tomato paste - 30 g"
"2 cups of white wine - 480 ml"
"1 cup of beef broth - 240 ml"
"2 kg of thinly sliced ossobuco (muscly with bone)"
"1 cup of all-purpose flour - 150 g"
"Salt to taste"
"2 tablespoons of butter or margarine - 30 g"
"2 tablespoons of olive oil - 30 ml"
"2 medium onions, roughly chopped - 180 g"
"1 large carrot, peeled and chopped - 140 g"
"2 stalks of celery, roughly chopped - 140 g"
"3 cloves of garlic, minced - 120 g"
"1 tablespoon of dried parsley - 2 g"
"1 kg of peeled tomatoes"
"2 tablespoons of tomato paste - 30 g"
"2 cups of white wine - 480 ml"
"1 cup of beef broth - 240 ml"
Cut the ossobuco into 3 or 4 pieces, without cutting too deeply
Coat each piece with flour and a pinch of salt
In a large skillet, heat the butter and olive oil over medium-high heat
Fry the ossobuco pieces, adding them in batches as needed, until they're browned on all sides
Remove the browned ossobuco from the skillet
Add the onions, carrot, celery, and garlic to the skillet
Cook for 15 minutes, stirring occasionally
Add the browned ossobuco back into the skillet, followed by the tomatoes, tomato paste, wine, and broth
If necessary, add water to cover all the meat, then bring to a boil
Reduce heat to low, cover, and simmer until the meat is tender, about 2 hours
Remove the ossobuco from the skillet, leaving it warm
Increase heat to medium-high and cook the sauce for an additional 15 minutes, stirring frequently
Serve the braised ossobuco with the tomato and wine sauce spooned over the top
Serves approximately 8 people.
