Ossobuco

tip: you can add 250 grams of fresh tomatoes cut into chunks, along with 200 ml passata, instead of using canned tomatoes in juice.

Preparation – 15 minutes

Take the veal shanks out of the fridge. Lightly score the skin all over with a sharp knife.

Peel the carrots and grate them, but not too finely. Peel the red onion and grate it too. If you are using celery, grate that too.

Sprinkle the veal shanks liberally with flour and make sure they are completely covered.

Finishing the ossobuco – 2 hours

Heat a good dash of olive oil, along with a knob of butter, in a thick-bottomed casserole. Sauté the carrot and onion mixture for a few minutes until it begins to colour slightly.

Push the vegetables to one side and fry the veal shanks until nicely brown on both sides. Add a pinch of chilli powder and a tablespoon of tomato purée and fry briefly to de-acidify them.

Deglaze the pan with red wine, and leave to cook for a few minutes. Turn the heat down and add the beef stock and tomatoes. Season to taste with salt and pepper and add two sprigs of parsley.

Let the ossobuco simmer for around an hour, then check whether the meat is tender. The exact time depends on the size of the shanks, if necessary, add some more water and simmer for a little longer.

Season again with salt and pepper and remove the parsley sprigs. Serve the ossobuco with pasta and garnish with fresh parsley and finely grated lemon zest. Enjoy your meal!