Ingredients (4 persons)
4 ossobucos
50 g of butter
30 g of flour
1 onion
1 carrot
2-3 branches of celery
2 cloves of garlic
Skin of a lemon
A tablespoon of chopped marjoram
150 cc of dry white wine
2 tomatoes
150 cc of broth
Salt and pepper
Elaboration:
Add flour to the pieces. Heat a little butter in a pan and add the meat browning it on both sides over medium heat. After a few minutes add the chopped vegetables, the peel of lemon, salt and pepper.
When the vegetables are golden brown, incorporate the wine in the pan. Let reduce a few minutes and add the tomato paste and beef broth.
Cover the pan and let it cook one hour and a half to simmer. When almost ready, add grated lemon peel and a garlic.
