Ossobuco

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Ossobuco
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 55 min.
Preparation
Calories:
2995
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,995 cal.(143 %)
Protein398 g(406 %)
Fat140 g(121 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage15.6 g(52 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.2 μg(1 %)
Vitamin E12.4 mg(103 %)
Vitamin K238.6 μg(398 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂6.2 mg(564 %)
Niacin202.7 mg(1,689 %)
Vitamin B₆8.9 mg(636 %)
Folate570 μg(190 %)
Pantothenic acid29.5 mg(492 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂34 μg(1,133 %)
Vitamin C231 mg(243 %)
Potassium8,158 mg(204 %)
Calcium720 mg(72 %)
Magnesium594 mg(198 %)
Iron31.9 mg(213 %)
Iodine23 μg(12 %)
Zinc80.8 mg(1,010 %)
Saturated fatty acids44.3 g
Uric acid3,022 mg
Cholesterol1,433 mg
Complete sugar20 g

Ingredients

for
2
Ingredients
2 Veal shank (each about 300 grams)
salt
freshly ground peppers
1 bunch Soup vegetables (such as carrots, leeks and celery)
1 onion
2 garlic cloves
Sage
4 Tbsps olive oil
2 Tbsps Tomato paste
l white wine
l Beef broth
2 bay leaves
200 grams Kohlrabi
200 grams Brussels sprouts
100 grams Savoy cabbage
30 grams butter

Preparation steps

1.

Season meat with salt and pepper. Rinse and peel soup vegetables as needed and cut into about 1/2 cm cubes (approximately 1/5 inch).  

2.

Peel onion and garlic and chop finely. Rinse sage leaves and cut into strips. Heat olive oil in a wide pot. Brown meat on both sides and remove from the pot. 

3.

Add soup vegetables, onion and garlic to the pot and saute briefly. Add tomato paste and deglaze pot with white wine and broth. Return meat to the pot and cook briefly. Add sage strips and bay leaves and simmer, covered, for about 1 1/2 hours.

4.

Peel kohlrabi and cut into sticks. Rinse brussel sprouts and halve, if desired.  

5.

Rinse cabbage and cut into strips. Blanch vegetables in boiling salted water for 5 minutes. 

6.

Drain and rinse in cold water, drain again.

7.

Heat butter in a pan and saute vegetables briefly. Season with salt and pepper. Arrange meat with sauce on plates and place vegetables next to it. Serve.