Osso Buco

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Osso Buco
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Health Score:
87 / 100
1 hr
ready in 2 h. 50 min.
Ready in


For the Osso buco
2 onions
1 garlic clove
4 slices Leg of veal (Approximately 300 grams each)
peppers (fresh not ground)
2 Tbsps Pastry flour
2 Tbsps olive oil
1 tsp Tomato paste
400 milliliters Wine (Rosé, dry)
500 milliliters Beef broth
2 carrots
100 grams Celery root
100 grams Leeks
1 sprig Sage
3 sprigs thyme
1 bay leaf
300 grams crushed tomatoes (canned)
cayenne pepper (to taste)
For the Gremolata
3 sprigs parsley
2 garlic cloves
1 Tbsp lemon zest (organic)
How healthy are the main ingredients?
tomatoLeekolive oilTomato pastethymeparsley

Preparation steps


For the osso buco, peel onions and garlic clove. Cut onion into fine cubes and finely chop garlic. Rinse meat, pat dry, repeatedly cut outer edge and season with salt and pepper. Sprinkle meat with flour.


Heat oil in a roasting pan, brown meat on all sides and remove from the pan. Add onions and garlic to the roasting pan, saute until soft, add tomato paste, sauté briefly, deglaze the roasting pan with about 100 ml (approximately 3 1/2 ounces) wine and bring to a boil. Again add 100 ml (approximately 3 1/2 ounces) wine to the roasting pan and again boil down, repeat this procedure a third time, then add the pieces of meat to the roasting pan again. Add remaining wine with broth, cover and simmer over low heat for about 70 minutes. Add broth if needed. 


In the meantime, rinse carrot, celery root and leek, trim as needed or peel and cut into small cubes. Rinse sage and thyme and shake dry. Tie sage, thyme and bay leaf together with kitchen twine. Add prepared vegetables, herb bouquet and crushed tomatoes to the roasting pan, cover and simmer for another 30-40 minutes.


For the gremolata, rinse parsley, pluck leaves from stems and chop finely. Peel garlic, finely chop and mix garlic with lemon zest and parsley in a bowl.


Season osso buco with salt, pepper and cayenne pepper and arrange on plates. Serve garnished with the gremolata.