Osso Buco Wtih Gremolata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 56.4 μg | (94 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,452 mg | (36 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 9 g |
Ingredients
- For Gremolata
- 4 garlic cloves
- 1 small Pepperoncini
- 1 Tbsp chopped parsley
- 1 Tbsp grated Lemon peel (organic)
- 2 Tbsps olive oil
- Ingredients
- 3 carrots
- 200 grams Celery root
- 2 stalks Celery
- 2 Tomatoes
- 2 onions
- 2 garlic cloves
- 4 slices Veal shank (each about 350 grams)
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 3 Tbsps olive oil
- 1 tsp Tomato paste
- 125 milliliters dry white wine
- 200 milliliters Veal stock
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 bay leaf
Preparation steps
Peel and rinse carrots, celery root and celery and cut into small cubes. Blanch tomatoes in hot water and rinse in cold water, peel and quarter, remove seeds and dice. Peel and chop onions and garlic.
Season veal shanks with pepper and coat with flour. Heat 2 tablespoons of oil in a pan and sear meat on both sides. Remove meat from pan. Saute prepared vegetables in the same pan, add tomato paste and saute briefly. Deglaze pan with wine. Add broth, thyme, rosemary and bay leaf and season with salt and pepper. Return meat slices to the pan and cover with vegetables. Simmer, covered, for about 1.5 hours on low heat.
For the gremolata: peel garlic, rinse and halve pepperoncini, remove seeds and ribs. Finely chop both. Mix with parsley, lemon zest and oil.
Season osso buco with salt and pepper. Arrange meat and vegetables on plates, top meat with gremolata.
Serve with fresh white bread.
