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.
Cranberry and orange bread with simple glaze
I Sheltered a Helpless Teenage Girl during a Snowstorm – I Got Chills When I Accidentally Looked at Her ID Card
Prince Harry’s Reaction to William Receiving New Title
With This Simple Trick, You Can Make Any Pan Non-Stick and Save Money
French Onion Meatloaf
Butterfinger Balls
