Ossobuco
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 16.08 g | (16 %) | ||
| Fat | 8.83 g | (8 %) | ||
| Carbohydrates | 31.44 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.92 g | (16 %) |
| Vitamin A | 804.79 mg | (100,599 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 5.51 mg | (46 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 51.4 μg | (17 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 6.02 μg | (13 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 31.2 mg | (33 %) | ||
| Potassium | 649.42 mg | (16 %) | ||
| Calcium | 109.2 mg | (11 %) | ||
| Magnesium | 51.03 mg | (17 %) | ||
| Iron | 3.06 mg | (20 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.24 mg | (28 %) | ||
| Saturated fatty acids | 1.39 g | |||
| Cholesterol | 41.11 mg |
Ingredients
- For the Osso buco
- 2 onions
- 1 garlic clove
- 4 slices Leg of veal (Approx. 300 grams)
- salt
- peppers (fresh not milled)
- 2 Tbsps Pastry flour
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 400 milliliters Wine (Such as Rosé or dry)
- 500 milliliters Beef broth
- 2 carrots
- 100 grams Celery root
- 100 grams Leeks
- 1 sprig Sage
- 3 sprigs thyme
- 1 bay leaf
- 300 grams lumpy Tomatoes (socket)
- cayenne pepper (to taste)
- For the gremolata
- 3 sprigs parsley
- 2 garlic cloves
- 1 Tbsp lemon zest
Preparation steps
For the osso buco: Peel the onions and garlic clove. Finely chop into cubes. Rinse the meat, pat dry and cut the outer chord. Season the meat with salt and pepper and sprinkle with flour.
Heat the oil in a roasting pan. Brown the meat all around sharply and take out. Add the onions and garlic in the fat and sauté. Stir in the tomato paste and sauté briefly. Deglaze with about 100 ml of wine and bring to a boil. Pour the wine and boil again. Repeat this process three times. Add the meat and pour the remaining wine with the same amount of broth. Make sure the meat is completely covered. Cool over low heat and simmer for about 70 minutes. Pour more broth every now and then.
Rinse the vegetables, brush or peel and cut into very small cubes. Rinse the sage and thyme, and with the bay leaf, vegetables and chopped tomatoes, add to the stew. Simmer for 30-40 minutes more.
For the gremolata: Pluck and finely chop the parsley leaves. Remove the garlic, finely chop and mix with the lemon zest.
Season the osso buco with salt, pepper and cayenne pepper. Serve on plates sprinkled with the gremolata.
