Ossobuco

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Ossobuco
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
2806
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,806 kcal(134 %)
Protein388 g(396 %)
Fat132 g(114 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E10.3 mg(86 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂5.9 mg(536 %)
Niacin197.1 mg(1,643 %)
Vitamin B₆8 mg(571 %)
Folate296 μg(99 %)
Pantothenic acid28.9 mg(482 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂34 μg(1,133 %)
Vitamin C32 mg(34 %)
Potassium6,487 mg(162 %)
Calcium472 mg(47 %)
Magnesium485 mg(162 %)
Iron29.5 mg(197 %)
Iodine9 μg(5 %)
Zinc78.9 mg(986 %)
Saturated fatty acids43 g
Uric acid2,821 mg
Cholesterol1,433 mg
Complete sugar5 g

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
How healthy are the main ingredients?
tomatoolive oilthymesalt

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.