Ossobuco

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.