Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 3 onions
  • 3 garlic cloves
  • 4 tomatoes
  • 4


Peel and chop the onions and garlic.

Cut the tomatoes into small wedges.

In a flameproof casserole dish, gently fry the pieces of osso buco in the olive oil with the onions and garlic. Add the flour, let it brown, then add the tomato paste, tomatoes and wine and season with salt and pepper.

Cook for 1 hour 30 minutes over low heat, stirring from time to time.