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.