Ossobuco

Ingredients

5 thick slices of veal shank (600 g)
3 onions
2 carrots
35g flour
oil for frying
5 stalks celery
25g Bresc Garlic puree
750g Bresc Tomato bruschetta
50g Bresc Strattu di pomodoro
5dl white wine
0.5dl olive oil
3dl beef stock
50g Bresc Erbe Italiano
salt and pepper to taste

Preparation method

Sprinkle the shanks with the flour. Chop the onion, carrot and celery into large pieces. Fry the meat in the oil until golden-brown and add the onion, carrot, celery, garlic and Italian herbs. Heat through and add the strattu tomato puree and bruschetta. Add the wine and stock. Leave it all to simmer for about 3 hours, until the meat is done. Season with salt and pepper.