1. Place the flour mix in a flat plate and cover each side of ossobuccos. 2. In a hot pan put in the olive oil and at high heat brown the ossobucco 2 at a time make sure each side is golden brown. 3. Set the meat aside. 4. In the same pan add the onions, carrot, celery, and bay leaf; lower heat and cook 5 minutes turning occ. 5. ADD the wine; let boil and reduce by half. Add the tomatoes with juice and tomato paste, salt and pepper, and return the veal to the pot, reduce heat cover and let simmer for 1 hr 30 minutes. 6. Uncover. 7. With a fork break the bigger pieces of tomatoes. 8. Put1 ossobucco per plate; cover with sauce topped with gremolata. 9. Serve with pennene. ---------------------------------------------------------------------------
Nutrition
Ingredients
