Ossobuco

Not a quick dish — set aside plenty of time for it.

Ingredients

For the meat

• beef shin — 2 pieces
• flour — 3 tbsp
• salt, pepper and nutmeg

Main

• olive oil and butter
• onion — 1
• carrots — 2
• celery — 2 stalks
• garlic — 3 cloves
• rosemary — 1 sprig
• white wine — 200 ml
• tomato paste — 2 tbsp
• passata — 800 g
• chicken stock — 800 ml

To serve

• coriander — 3 sprigs
• lemon zest
• salt
• garlic — 2 cloves

Method

1. Pat the meat dry with kitchen paper to remove any moisture.
2. Dust it with flour, salt, pepper and nutmeg.
3. Heat the oil in a casserole and brown the meat, then take it out.
4. Dice the vegetables and fry them in the same fat.
5. Add the wine and the rosemary sprig and cook off the wine.
6. Add the tomatoes, tomato paste and salt. Cook for 2–3 minutes.
7. Return the meat and pour in the stock. Simmer for 5 minutes.
8. Cover tightly and transfer to an oven preheated to 180°C for 2 hours — the first hour and a half covered, then another half hour uncovered.
9. To serve, chop the herbs with the garlic and lemon zest and scatter them over the finished dish.
10. Serve with mashed potato, or traditionally with polenta.