Preparation:
Start by making a few cuts on the edge of the ossobuco slices to prevent them from warping and remaining flat.
Then, coat each slice with a little flour and seal it in the pan.
Now, in a pan with a little olive oil, seal the slices on both sides until golden brown over high heat. Once golden brown, remove them and set aside.
Still in a large pan, sauté the onions, garlic cloves, leek, and carrot.
Once the onions are transparent, add the ripe, skinless, seedless tomatoes. Then, sauté for about 5 more minutes.
continued on the next page
10 most toxic items in your kitchen. Here’s why
Possibly the best version of this meal I’ve ever created, it’s scrumptious
Vegan Spanish-Inspired Broccoli and Cauliflower
I doubt you’ll recognize this. If you do, you must be from an older generation.
Profiteroles with cream and chocolate
After my husband died, my mother-in-law started living a luxurious life – until I found out where her money came from
