Ossobuco Ticino style

Ingredients for 4 servings:

• 4 slice(s) of veal leg slice(s) (approx. 3 cm thick)
• Salt and pepper, white
• 5 tbsp olive oil
• 2 onions
• 2 cloves garlic
• 3 m.-large carrot(s)
• ¼ celeriac with some greens
• 1 large leek(s)
• Thyme, rosemary & marjoram, 1 sprig each
• 20 g tomato paste
• ½ liter meat broth
• ⅛ liter red wine, dry
• 1 bunch of parsley
• 1 tsp lemon zest
• Flour, for turning

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the meat slices all over with salt and pepper and coat in flour. Brown them vigorously on all sides in hot oil. Then place them in a casserole dish and preheat the oven to 200°C. Peel and finely chop the onions and garlic cloves. Clean the vegetables and cut them into small cubes. Briefly sauté everything in the remaining cooking fat and add to the meat along with the cooking juices. Add the marjoram, thyme, and rosemary sprig. Mix the tomato paste with the meat broth and red wine and pour over the meat. Place the casserole dish on the middle rack of the oven and braise for about 75 minutes. Finally, season to taste and remove the herb sprigs. Finely chop the parsley and sprinkle over the grated lemon zest. I usually make double or triple the batch, as the dish is excellent for freezing.