Onion, Cooking salt, Black pepper, Olive oil, Carrot, Celery, Veal, Paprika, Cayenne pepper, Dry white wine, Tomato
Slice: 10 min, Fry: 15 min, Bake in the oven: 4 h
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Clean the onion (1 piece) and chop it together with the carrots (3-4 pieces) and celery (3-4 pieces) into small cubes.
In a skillet, heat some olive oil and sauté the prepared vegetables until soft and golden.
Meanwhile, season the meat (6 pieces of veal shank on the bone) with salt and rub with a mixture of ground paprika (1 tsp) and cayenne pepper (1/2 tsp).
When the vegetables are ready, place the meat on top and gently pour in the white wine (250 ml).
Then add the peeled and chopped tomatoes (3-4 pieces) and bring to a boil.
After that, cover the skillet with a lid and place it in a preheated oven.
Braise the ossobuco at a temperature of 130-150 degrees for about 4 hours.
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