Ossobuco alla Reggiana

Ingredients for 4 servings:

• 4 pieces of leg(s) of beef or veal
• Flour, for turning
• 1 m.-sized onion(s), sliced
• 4 garlic cloves, sliced
• 2 cans of tomatoes, in pieces
• 3 tbsp olive oil
• 100 ml Marsala
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

braised leg of lamb with Marsala – from Emilia-Romagna

Tie the leg slices together with kitchen string. Season with salt and pepper and coat in flour. Shake off any excess flour. Sear the leg slices in hot olive oil. Remove from the pan and sauté the onions and garlic in the frying fat. Deglaze everything with Marsala. Add the tomato pieces and bring to a boil. Then add the leg slices back and simmer over very low heat for about 2.5 hours. It should just bubble. Turn the meat slices frequently. The meat is tender when it begins to fall away from the bone. Season the sauce with salt, pepper, and a pinch of sugar.