So delicious that the guests left nothing behind! Veal ossobuco recipe.

300 ml of red wine
100 ml of milk cream
preparationTie the veal ossobuco pieces together with kitchen twine or make a few slits in the membrane to prevent them from deforming during cooking. Season with salt and pepper on both sides.
Dredge the ossobuco pieces in the flour and shake off the excess.
In a large skillet, heat a generous amount of oil over high heat. Brown the ossobuco pieces on both sides until they are well sealed. Remove them and set aside.
Meanwhile, cut the vegetables: onion, carrots, garlic and celery into large pieces.
In the same oil in which you browned the meat, sauté the vegetables for a few minutes.
Add the bay leaves, salt, cumin and pepper. Cook for 5 minutes.
Add the chopped tomatoes and cook for a few more minutes.
Dissolve a teaspoon of concentrated stock in half a litre of hot water and add it to the casserole with the red wine.
Let the mixture boil for 2 minutes.