Osso Buco - Veal
2 pieces of veal osso buco
1 can of tomato concentrate
1 can of peeled tomatoes
25g of unsalted butter pack - President
1 glass of White Wine
Wipe the shank pieces with paper towel and then flour both sides. Peel and slice the onion.
Put the butter to melt in a frying pan, bring the pieces of meat back on both sides quickly. Add the chopped onion and brown.
Incorporate the tomatoes that you will crush into the frying pan to remove the juice. Mix well, salt, pepper.
Wet with the white wine. Allow to reduce for a few minutes.
Add a large tablespoon of paprika.
Cover and let cook on low heat 1h, stirring occasionally.
TIP: during cooking, when the sauce evaporates, add white wine or water.