Preparation:
Start by making a few cuts on the edge of the ossobuco slices to prevent them from warping and remaining flat.
Then, coat each slice with a little flour and seal it in the pan.
Now, in a pan with a little olive oil, seal the slices on both sides until golden brown over high heat. Once golden brown, remove them and set aside.
Still in a large pan, sauté the onions, garlic cloves, leek, and carrot.
Once the onions are transparent, add the ripe, skinless, seedless tomatoes. Then, sauté for about 5 more minutes.
Sprinkle a spoonful over it and you will see the orchid’s flowers and roots growing uninterrupted
Quick and Healthy Zucchini Potato Pan in Just 12 Minutes
This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!
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My neighbor took one bite and came running over to me asking for the recipe
Baked Pierogi Casserole