Ossobuco
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Veal shank (each about 300 grams)
- Pastry flour
- 4 carrots
- ¼ pc Celery root
- 3 stalks Celery
- 1 sm can peeled Tomatoes
- 3 onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 200 milliliters Veal stock (from a jar)
- 125 milliliters dry Red wine
- salt
- freshly ground peppers
- 1 tsp grated Lemon peel
- 1 tsp thyme and rosemary (finely chopped)
- 1 bay leaf
Preparation steps
1.
Rinse and peel carrots and celery and celery root, dice into small cubes. Peel and crush garlic. Peel and slice onions.
2.
Season shanks with salt and pepper, coat with flour. Heat oil in a roasting pan and brown meat on all sides. Remove meat from the pan.
3.
Saute vegetables in the same pan, add tomatoes with their juices, wine, stock, spices and lemon juice, season with salt and pepper.
4.
Return meat to the pan and simmer, covered, for about 1 1/2 hours.
5.
Arrange veal shanks with vegetable sauce on plates and serve.
