Ossobuco alla Fiorentina

Method

1. Make a small incision on each veal shank to prevent curling during cooking.
2. Sauté the white onion in extra virgin olive oil.
3. Add a few bay leaves.
4. Add the veal shanks and brown them on all sides.
5. Season with black salt and wild pepper.
6. Deglaze with white wine.
7. Add tomato passata and beef broth.
8. Cook for one hour.
9. Serve by breaking a piece of wood-fired bread and scooping out the marrow.