This is a famous dish of Italian or, to be more precise, Milan cuisine. The name is translated as “a bone with a hole”.  They use only veal leg for the dish, though it’s very brawny. But if you cook it according to this recipe, the meat will become soft and tasty.

Time for preparation: 5 min
Time for cooking: 2 hours

Ingredients for 4 portions:

1. 350g tomatoes
2. 3 spoons of olive oil
3. 1 big onion
4. 1 big carrot
5. 2 cloves of garlic
6. 4 big pieces of veal leg
7. 15g flour
8. 2 teaspoons of tomato sauce
9. 150ml sack (white wine)
10. 300ml veal broth
11. Salt
12. Milled black pepper

Preparation:

1. Peel tomatoes, dice them and blanch them for about a min.
2. Chop onion and carrot finely, chop garlic.
3. Pour 1 spoon of olive oil into a baking tray or a saucepan; add onion, carrot and garlic.
4. Simmer it under a lid until the vegetables become soft.
5. Fry veal on a big pan on both sides with oil. Take the meat off the pan and put it on a plate.
6. Pour flour on a pan, stir it. Add tomato sauce, onion, carrot, garlic and tomatoes; pour in wine and broth, season with salt and pepper. Boil it.
7. Add meat to the vegetables, pour in the ready sauce.
8. Braise under a lid for 1 hour and a half. (Meat should be easily detached from bones.)
9. Put the meat on a plate, cover it with foil. Boil the sauce quickly until it becomes thick.
10. Whip the sauce with a whisk, chopping the vegetables. Pour it over the meat and serve.