➤ Ingredients:
1kg Osso Bucco
1 onion
4-5 carrots
1 celery
2 parsley roots
Tomato sauce
Salt, pepper, tarragon

For the dumplings:
2 eggs
7-8 spoons of flour


➤ Preparation mode:

Put the beef in a large stockpot and let it boil for about half an hour, with some salt in the water. Occasionally clean the scum with a spoon. After this time, add the whole onion, the celery, the carrots and the parsley roots in large cuts. Cover the pot and let it boil slowly, until the beef is well done and you can easily take it off the bone, cut it and put it back in the soup. After that, just finish the soup with some salt, pepper and tarragon.


Meanwhile, make the dumplings. Use the eggs at room temperature. Separate the white from the yellow and mix the whites, until a strong foam forms. After that add the yellows and slowly poor the farina, while mixing everything. When the soup is boiling, and the dumpling, one by one, using a small, wet spoon. Let everything boil slowly and turn the fire off when all the dumplings came up, to the surface.


➤ Enjoy your meal!