Ossobuco
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,995 cal. | (143 %) | ||
| Protein | 398 g | (406 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 238.6 μg | (398 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 6.2 mg | (564 %) | ||
| Niacin | 202.7 mg | (1,689 %) | ||
| Vitamin B₆ | 8.9 mg | (636 %) | ||
| Folate | 570 μg | (190 %) | ||
| Pantothenic acid | 29.5 mg | (492 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 34 μg | (1,133 %) | ||
| Vitamin C | 231 mg | (243 %) | ||
| Potassium | 8,158 mg | (204 %) | ||
| Calcium | 720 mg | (72 %) | ||
| Magnesium | 594 mg | (198 %) | ||
| Iron | 31.9 mg | (213 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 80.8 mg | (1,010 %) | ||
| Saturated fatty acids | 44.3 g | |||
| Uric acid | 3,022 mg | |||
| Cholesterol | 1,433 mg | |||
| Complete sugar | 20 g |
Ingredients
- 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
- ⅛ l white wine
- ⅛ l Beef broth
- 2 bay leaves
- 200 grams Kohlrabi
- 200 grams Brussels sprouts
- 100 grams Savoy cabbage
- 30 grams butter
Preparation steps
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).
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.
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.
Peel kohlrabi and cut into sticks. Rinse brussel sprouts and halve, if desired.
Rinse cabbage and cut into strips. Blanch vegetables in boiling salted water for 5 minutes.
Drain and rinse in cold water, drain again.
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.
