Servings: 8

Time for preparing: 3 hours

INGREDIENTS:

beef shanks 1.5 kg

canned tomatoes (can be fresh) 800 g

carrot 2 pcs.

bulb onions 2 pcs.

celery stalk 3 pcs.

garlic 3 cloves

beef broth 2 glasses

wheat flour ¾ стакана

butter 20 g

vegetable oil 3 tbsp.

tomato paste 1 tbsp.

Bay leaf 2 pcs.

dried thyme taste

ground black pepper taste

salt taste

PREPARATION:

Cut the shank into 8 portioned round pieces. Cut carrots into thin slices, onion and celery into small cubes. If you are using fresh tomatoes, peel them, chop part of the pulp in mashed potatoes, and cut the other part into cubes.

Pass the garlic cloves through a press. Mix flour with salt and black pepper. Fry chopped carrots, celery, onions and garlic in half vegetable oil for 5 minutes. Transfer the roast to a heat-resistant, heavy-walled dish.

Dip the pieces of meat well in flour, then fry until crusty in a mixture of vegetable and butter. Place the veal on top of the vegetable roast.

Add tomatoes, broth, tomato paste, a teaspoon of thyme and bay leaves to the pan where the meat was fried. Bring mixture to a boil, then reduce heat and cook for 5 minutes.

Add sauce to meat and grills. Cover the container with a lid and simmer on the stove over low heat for one and a half to two hours, until the meat is tender. Ossobuco can also be baked in an oven at 160 ° C for 2.5 hours.

Risotto or boiled pasta can be served as a side dish for ossobuco.