Ossobuco Alla Francesina

Method

1. Coat the veal shanks with flour.
2. In a pan with butter, sear the shanks with salt and pepper until a crust forms, then remove them.
3. Add plenty of sliced onions with a pinch of salt and let them wilt.
4. Add a small glass of white wine and a tablespoon of tomato concentrate.
5. Cover and cook for one and a half hours until the meat falls apart.
6. Serve and enjoy; the marrow is the best part.