Ossobuco

0
Average: 0 (0 votes)
(0 votes)
Ossobuco
share Share
print
bookmark_border Copy URL
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
507
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie507 cal.(24 %)
Protein49 g(50 %)
Fat20 g(17 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.5 mg(204 %)
Vitamin B₆1.1 mg(79 %)
Folate84 μg(28 %)
Pantothenic acid3.6 mg(60 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C28 mg(29 %)
Potassium1,363 mg(34 %)
Calcium135 mg(14 %)
Magnesium87 mg(29 %)
Iron5.9 mg(39 %)
Iodine13 μg(7 %)
Zinc10.6 mg(133 %)
Saturated fatty acids4.8 g
Uric acid372 mg
Cholesterol162 mg
Complete sugar15 g

Ingredients

for
4
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)
How healthy are the main ingredients?
TomatoOliveTomato pasteolive oilthymegarlic clove

Preparation steps

1.

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.

2.

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.

3.

Drain the olives and add to the saucepan along with the thyme for the last 15 minutes.

4.

Before serving, season with salt and pepper and garnish with parsley.