Ingredients: - 4 pieces of veal - flour - 1 small onion - 1 stalk celery - 1 carrot - olive oil - 1

Ingredients: - 4 pieces of veal - flour - 1 small onion - 1 stalk celery - 1 carrot - olive oil - 1 bay leaf - dry white wine - 1 can tomato - salt and pepper For the sauce - 1 clove Garlic - half lemon parsley (2 tablespoons) Preparation: Rebozar each piece lightly with flour, trying not to leave the marrow. Peel the onion and carrot and slice very thin. Wash and cut celery. Heat the oil over medium heat in a skillet or pan big enough to fit the pieces of extended meat. When the oil is hot, put the meat raising the temperature to the maximum. Each piece is browned on both sides, turning once. Remove the pieces with a slotted spoon and set aside. Add the chopped vegetables and bay leaf oil and lowered the temperature to a minimum. Cover the pan and leave to sweat about 5-6 minutes, stirring occasionally. Pour the wine, increase the temperature pesto recipe to a boil quickly, add the crushed tomatoes, salt and pepper. Bring to a slow cooker and place the meat. Cover the pan and let it cook gently for half an hour or until tender pesto recipe For the sauce; Peel and crush the garlic, grate the lemon peel and chop the parsley very fine. Mix everything and set aside. Carefully remove each osso buco and place in a bowl. Cover it and keep warm. Pass the vegetables and liquid pesto recipe by a potato masher pesto recipe then place in a saucepan. This sauce should these fairly thick. If you become league is reduced rapidly boiling casserole uncovered. If on the contrary it is too thick, add a little broth or water Add the gremolata, stir. Pour the sauce over the osso bucco.
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