Preparation:
Start by making a few cuts on the edge of the ossobuco slices to prevent them from warping and remaining flat.
Then, coat each slice with a little flour and seal it in the pan.
Now, in a pan with a little olive oil, seal the slices on both sides until golden brown over high heat. Once golden brown, remove them and set aside.
Still in a large pan, sauté the onions, garlic cloves, leek, and carrot.
Once the onions are transparent, add the ripe, skinless, seedless tomatoes. Then, sauté for about 5 more minutes.
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We call this one “Christmas Eve Magic” because the table falls silent when it’s served!
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My whole family couldn’t get enough of this. Next time, I’m making double!
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