Angus Osso Bucco with Vegetable Lentils

The meat can be marinated the day before in a wine and vegetable marinade, or in a mixture of 2 liters of water and 80 g of salt overnight. The lentils can also be substituted with other ingredients, e.g., bulgur, pearl barley, or beans.

Season the meat with salt and pepper, then sear both sides in a large cast-iron pot or Dutch oven with a little oil, then remove them.

In the remaining fat, sauté finely chopped onion and garlic, then add the chopped or grated root vegetables and sauté them as well. At this point, remove about one-third of the base. Set this aside for cooking the lentils.