How to cook
Wash and dry the meat well. Tie it with thread, in order not to fall apart during cooking. Season the beef to taste with salt, black pepper and roll it in flour. Braise it evenly in heated olive oil and put it aside in a plate.
In the same pan, saute the chopped onion, carrot and celery. Once softened, add the tomato puree, pour in the white wine and put the meat in it. Pour in the borth (hot) and flavor with crushed bay leaf, rosemary and thyme. Leave to simmer on low heat on the stove for 2 hours.
You can move it to the oven to bake. Combine the parsley, lemon zest and crushed garlic. 5 minutes before the Osso Bucco is ready, add the mix of these aromatic ingredients to the dish.