Ossobuco
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 slices Veal shank (each 300 grams)
- Pastry flour (for dusting)
- 4 carrots
- ¼ pc Celery root
- 3 stalks Celery
- 1 sm can peeled Tomatoes
- 3 onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 250 milliliters Veal stock
- 200 milliliters white wine
- salt
- freshly ground pepper
- 1 tsp grated Lemon peel
- 1 bunch parsley
- 1 bay leaf
Preparation steps
Rinse and peel the carrots and celery root and cut into small cubes. Rinse the celery and cut into small cubes. Peel the onion and garlic. Finely chop the onion and press the garlic through a garlic press.
Season the veal with salt and pepper, roll in flour. Heat the oil in a Dutch oven and saute the veal until browned on both sides. Remove.
Add the vegetables to the pan and sauté until tender. Stir in the tomatoes with juice, the wine, stock, bay leaf and lemon zest, season with salt and pepper.
Return the meat to the pan, cover with the vegetables and bring to a boil. Reduce to a simmer, cover and cook over low heat, turning the meat occasionally until the meat is tender and pulling away from the bones, about 2 1/2 hours. Add chopped parsley and season with salt and pepper.
Serve if desired with mashed potatoes.
