(4 persons)

4 ossibuchi (beef meat which is part of the leg, including the bone with the marrow inside)
1/2 onion
1 carrot
1 celery
2 garlic cloves
3 tablespoons of tomato puree
2 tablespoons of extra virgin olive oil
flour
extra virgin olive oil
30 gr of butter
chopped parsley
1 glass of dry white wine
1 glass of stock
zest of 1/2 lemon
salt and pepper

Sprinkle salt and pepper over the ossibuchi. Dust them lightly with flour and then place them in a pan with oil and butter and roast them until golden.

Chop finely the celery, carrot and onion and 1 clove of garlic and add them to the ossibuchi. Let them roast gently for few minutes then add thw white wine.

Let the alchool from the wine evaporate then add the stock and the tomato puree.

Cook on a low heat for 1 and a half hours. Once cooked chop finely the other garlic clove and add it to the dish.

Finally, before serving, sprinkle with chopped parsley and zest of lemon.