Tuscan Osso Buco

Ingredients for 2 servings:

• 1 bunch of soup vegetables
• 2 onions
• 2 tomatoes
• 3 sprigs rosemary
• 4 slice(s) veal leg
• 2 tbsp olive oil
• Salt
• pepper
• 1 tbsp tomato paste
• 1 tbsp flour
• 500 ml veal stock
• 100 ml white wine
• 500 g tomatoes, pureed
• 1 bay leaf

Instructions

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

Finely chop the vegetables. Dice the onions and tomatoes. Chop the herbs. Rinse the leg pieces with cold water to remove any remaining bone fragments. Heat oil in a large roasting pan. Season the leg pieces with salt and pepper, sear on each side, and remove from the roasting pan. Fry the vegetables and onions in the oil for about 3 minutes. Briefly fry the tomatoes, herbs, and tomato paste. Dust with flour. Add the stock, wine, and passata. Add the bay leaf to the stock. Finally, place the seared leg pieces on top, cover, and braise at 200°C for about 2 hours. I like to serve this with a crisp salad and white bread.