Ossobuco With Saffron

Preparation:

Preparation: Flour the ossobuchi and put them in a pan with the thinly sliced onion and a little extra virgin olive oil and butter. Add the wine, let it evaporate and continue cooking by adding hot broth. Add salt and when three quarters cooked add the pepper cut into slices. At the end of cooking, add the saffron dissolved in very little broth.