Ossi-Buchi (Osso Buco)

Ingredients

• veal shins
• seasoning
• flour
• lard
• 150 grammes onions
• 1 kilo tomatoes
• half a bottle of white wine
• fonds blanc
• 1 bouquet garni
• lemon juice
• a pinch of chopped parsley

Instructions

1. Cut the shins into rounds as for the preceding recipe and season them.
2. Pass them through flour and colour them in lard.
3. When the colouring is assured, add 150 grammes of chopped onions and fry them.
4. Complete with 1 kilo of crushed tomatoes and half a bottle of white wine, and reduce by two thirds.
5. Moisten halfway up with fonds blanc, add 1 bouquet garni and cook for 1 and a half hours, by which time the stock should be reduced to the right point.
6. Arrange the rounds of shin and cover them with the stock and the garnish.
7. Finish with a thread of lemon juice and a pinch of chopped parsley.