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Ossobuco in Gremolata

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4 Veal Ossobuco slices (4-5cm high) 

50g Butter 
1 glass white Wine
1 spoon vegetable Oil
Flour 
1 fresh Tomato 
2 cups Broth 
Salt and Pepper 
Rosemary and Sage 
1 Garlic clove 
Rind of 1/2 lemon 
Parsley
 
N.B. Items in bold are available at all MF outlets.
 
Turn the ossobuco slices in flour and brown them in the butter and oil. Extinguish with the wine, add salt and pepper, add rosemary and sage.
 
Let it dry in and add the tomatoes or concentrate and cover with the broth. Cook for 1 hour.
 
Mince the lemon peel, the garlic clove, the parsley, and mix them (this is the gremolata).
 
Add the gremolata 15 minutes before serving.
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