Ossobuco
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 250 grams Pearl onion
- 1 garlic clove
- 2 carrots
- 4 slices Veal shank (each around 300 grams) (approximately 11 ounces)
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 200 milliliters Rosé
- 250 grams diced Tomatoes (canned)
- 400 milliliters Veal stock
- 100 grams black Olives (pitted)
- 1 tsp dried thyme
- parsley (for garnish)
Preparation steps
Peel the onions and garlic. Chop the garlic finely. Peel the carrots and dice finely. Rinse the meat, pat dry and cut around the tendons several times. Season the meat with salt and pepper and sprinkle with flour.
Heat the oil in a large saucepan, brown the meat on all sides then remove from the saucepan. Add the onions, garlic and carrots and cook until softened. Stir in the tomato paste and cook briefly then deglaze with 100 ml (approximately 1/2 cup) wine and boil until evaporated. Add the remaining wine and bring to boil. Return the meat to the pan along with the diced tomatoes and the stock. Cover and simmer over low heat for about 1 hour 30 minutes, adding more broth is necessary.
Drain the olives and add to the saucepan along with the thyme for the last 15 minutes.
Before serving, season with salt and pepper and garnish with parsley.
