• 1kg of veal shanks for ossobuco,
• 2 medium onions,
• 5 garlic cloves,
• 2 carrots,
• 1 bottle of cava,
• 100 gr. of flour,
• pepper corns (10/12 grain),
• 1 bayleaf,
• 3 cloves spice,
• 10 tablespoon of olive oil,
• salt to taste.

Preparation:

Pre heat the oven up to 250ºC. We dredge the veal shanks into some flour and we cook an each side with olive oil until well brown. Remove the shanks to a plate aside. In the same oil, add the chopped onion and carrots, laminated garlic, bayleaf, pepper and cloves spice. We fry for 1 minute sterring frequently.

Now we put the shanks into the caserole. We put the cava when it brings to a simmer, we salt to taste, and we introduce into the oven during 1 hour up to 250ºC and if possible heat only the lower side of the oven. We can serve as such, or separate the sauce and triturate with the food processor to cream.

You can also use mushrooms or grilled mushrooms or baked potatoes as trimmings. Bon appetit!