Tuscan osso buco

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 2 tomatoes
• 1 bunch of sage
• 3 sprigs rosemary
• 4 slices of veal (leg slices), approx. 300 g each
• 50 g flour
• 1 tbsp flour
• 2 tbsp olive oil
• 1 pinch(s) of salt and pepper
• 1 tbsp tomato paste
• 100 ml white wine
• 500 g tomato puree
• 1 bay leaf
• 1 tbsp vegetable broth
• 1 gr. can/n beans, white
• 1 ½ liters of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

spicy and tender

Clean the vegetables, peel the carrots and celery. Chop the vegetables. Peel and finely dice the onions. Clean and dice the tomatoes. Finely chop the herbs, except for a few for garnishing. Coat the leg pieces in 50g of flour and tie with kitchen string. Heat the oil in a large roasting pan and sear the meat all over. Season with salt and pepper and remove. Brown the vegetables and onions in the frying fat, then briefly fry the tomatoes, herbs, and tomato paste. Dust with 1 tablespoon of flour and sauté. Add the wine, 1/2 liter of water, and tomato puree, stirring constantly; bring to a boil once. Stir in the stock. Rinse the beans, drain, and mix in. Place the meat on top. Cover and shear in a preheated oven (200°C) for about 2 hours, season with salt and pepper. Garnish with the remaining herbs. Baguette or ciabatta goes very well with this.