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Then pass the tomatoes through a sieve and add to the meat, pour the hot broth, salt and pepper, cover and stir slowly; leave a half hour to simmer.
If you want, you can prepare a "gremolata", which will use a tablespoon of parsley very fine 20 gr. new chopped and grated skin of half a lemon, and spreads over the ossobuco when using it.
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