Osso buco

Wash the meat, dry, cut the skin at the edges. Schedule slices of meat in flour, fry on both sides in oil over high heat. Remove from the fire, salt, pepper. Wash the onions, carrots and celery, peel and finely chop. Scald the tomato with boiling water, peel and stalk, cut into cubes. In the fat remaining from frying the meat, fry the onions, carrots and celery, put the meat and tomatoes, pour the tomato paste mixture with the wine. Simmer for 40 minutes. Then add the finely chopped garlic, parsley greens and grated zest. Simmer for another 10 minutes. It is recommended to serve risotto with peas and grated cheese "parmesan" to the meat.