OssoBuco the Milan way...

Another recipe from my childhood. Revisited so it can be consumed guilt-free in this anti-inflammatory protocol. It is a cut of meat with excellent nutritional value, because it is accompanied by the bone and because inside the bone is marrow. Do you know which part of the animal this cut is from? It is from the top of the leg. We already know that in this dietary protocol we are not afraid of fats per se, but rather of their combination with the consumption of refined foods. I'm going to share this delicious recipe so you have the opportunity to revisit this Italian-inspired classic guilt free.

Okay Google, play "The Sound"

Ingredients

• 2 kg of OssoBuco

• 1 fresh tomato (do not use more than one)

• Paprika

• Onion

• Garlic

• olive oil or lard

• 1 bay leaf

• 1 tablespoon cider vinegar

Preparation

1. The secret of this dish is to prepare the tomato sauce beforehand and with time.

2. Start by chopping the onion finely to sauté it in oil. Add the peeled tomato and paprika

3. Bring to a slow boil and add salt

4. When the tomato is cooked, crush the tomato

5. Allow the sauce to reduce and add the meat trying not to overlap the pieces

6. Cooking takes about 2 hours to become tender, but it's worth the wait.

7. The traditional recipe uses a lot of tomatoes, but here due to restrictions on carbohydrates I use only one tomato and add more paprika to compensate.

8. Garnish with parsley or coriander to taste and eat with a salad or sautéed cauliflower rice. There is nothing as keto as this!