Osso Buco with Carrots and Fennel

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Osso Buco with Carrots and Fennel
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
443
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie443 cal.(21 %)
Protein46 g(47 %)
Fat19 g(16 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K19 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin23 mg(192 %)
Vitamin B₆1.1 mg(79 %)
Folate102 μg(34 %)
Pantothenic acid3.3 mg(55 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C24 mg(25 %)
Potassium1,622 mg(41 %)
Calcium131 mg(13 %)
Magnesium88 mg(29 %)
Iron4.2 mg(28 %)
Iodine9 μg(5 %)
Zinc9.5 mg(119 %)
Saturated fatty acids4.6 g
Uric acid329 mg
Cholesterol151 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
3 carrots
2 small Fennel
2 small Tomatoes
2 onions
2 garlic cloves
4 slices Veal shank (each about 350 g)
salt
freshly ground peppers
Pastry flour (for dusting)
3 Tbsps olive oil
1 tsp Tomato paste
150 milliliters dry white wine
200 milliliters Veal stock
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
1 bay leaf
How healthy are the main ingredients?
olive oilTomato pastethymerosemarycarrotFennel

Preparation steps

1.

Peel and trim the carrots, then finely dice. Rinse, trim, and finely dice the fennel. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice. Peel and finely dice the onions and garlic. 

2.

Season the shanks in pepper and coat in the flour. heat 2 tablespoons of oil in a pan, and sear the shank on all sides. Heat the remaining oil in the pan and sauté the vegetables. Mix in the tomato paste, sauté briefly, and deglaze with the wine. Mix in the veal stock, and mix in the thyme, rosemary, and bay leaf. Season to taste with salt and pepper. Place the shank into the vegetable mixture, cover, and simmer gently for 1.5 hours. 

3.

Arrange the veal shanks on plates, and season to taste with salt and pepper. Top with the vegetable sauce and serve with fresh, crusty bread. 

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