- 4 veal osso buco (around 250g / 0.5lb each, including the bone)
- 2 cans chopped tomatoes
- 1 onion
- 4 garlic cloves
- 3 celery stalks
- 2 carrots
- 1 tbsp tomato puree
- 2 tsp paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 bouquet garni or dried thyme
- 2 bay leaves
- 90g sliced chorizo (optional)
- 75ml or 1/3 cup white wine
- 1 tbsp olive oil
Chop the onion, carrots, and celery finely. Peel and crush the garlic.
Fry the chopped onion and crushed garlic in a deep pan for 5 minutes on medium heat. Add the carrots and celery, and cook for another 5 minutes.
Add the veal and sear the veal on all sides for about 5 minutes. Add the chopped tomatoes and tomato puree. Add the salt, pepper, paprika, bouquet garni or dried thyme, and bay leaves. Stir with a wooden spoon. Add the chorizo and the white wine (both optional).
Bring to a boil and simmer with the lid part covering for 30 minutes.