Ossobuco
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
2807
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,807 cal. | (134 %) | ||
| Protein | 388 g | (396 %) | ||
| Fat | 132 g | (114 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 5.9 mg | (536 %) | ||
| Niacin | 197.2 mg | (1,643 %) | ||
| Vitamin B₆ | 8 mg | (571 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 28.9 mg | (482 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 34 μg | (1,133 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 6,489 mg | (162 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 486 mg | (162 %) | ||
| Iron | 29.5 mg | (197 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 78.9 mg | (986 %) | ||
| Saturated fatty acids | 43 g | |||
| Uric acid | 2,822 mg | |||
| Cholesterol | 1,433 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 Veal shank
- 2 Tbsps Pastry flour
- 1 kilogram Tomatoes
- 1 bunch thyme
- 4 Tbsps butter
- 6 Tbsps olive oil
- ¼ l white wine
- ¼ l Beef broth
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
1.
Rinse veal shank, pat dry and bind round. Season with salt and pepper and dust with a little flour. Heat 6 tablespoons olive oil in a pan and roast veal shank portions until brown on both sides, then remove. Deglaze roasting juices with white wine, bring to a boil and reduce the wine to 6 tablespoons liquid. Preheat the oven to 175°C (approximately 350°F). Scald tomatoes, rinse in cold water, peel and halve.
2.
Rinse thyme, shake dry and pluck leaves. Pour the broth in the pan, add thyme and tomatoes, bring to boil and season with salt and pepper. Pour sauce over the meat pieces, boil again on the stove, put on the lid and place in the oven. Simmer for 2 1/2 hours, basting every 30 minutes with a little broth. Serve.
