Ossobuco
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 28.45 g | (29 %) | ||
| Fat | 25.33 g | (22 %) | ||
| Carbohydrates | 81.02 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.71 g | (22 %) |
| Vitamin A | 818.53 mg | (102,316 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 6.03 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42.75 μg | (14 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 3.02 μg | (7 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 21.26 mg | (22 %) | ||
| Potassium | 531.53 mg | (13 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 54.38 mg | (18 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.53 mg | (32 %) | ||
| Saturated fatty acids | 7.94 g | |||
| Cholesterol | 64.87 mg |
Ingredients
- For the Osso buco
- 2 onions
- 1 garlic clove
- 4 slices Leg of veal (about 300 grams each)
- salt
- peppers (fresh)
- 2 Tbsps Pastry flour
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 400 milliliters Wine (Rosé or dry white wine)
- 500 milliliters Beef broth
- 2 carrots
- 100 grams Celery root
- 100 grams Leeks
- 1 sprig Sage
- 3 sprigs thyme
- 1 bay leaf
- cayenne pepper (to taste)
- For the risotto
- 1 shallot
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 1 sm can Saffron (0.1 g)
- 750 milliliters Beef broth (or vegetable broth)
- 50 grams coarsely grated Parmesan
- 2 Tbsps butter
- salt
- peppers
- For the gremolata
- 3 sprigs parsley
- 2 garlic cloves
- 1 Tbsp lemon zest
Preparation steps
For the osso buco: Peel the onions and the garlic clove. Finely chop the onion and garlic 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 quickly and take out. Add the onion and garlic in the fried fat, sauté, stir in the tomato paste, sauté briefly and deglaze with about 100 ml of wine. Bring to a boil. Pour the wine and boil again. Repeat this process three times. Add the remaining wine with the same amount of broth ensuring the meat is covered. Simmer over a low heat for about 70 minutes. Pour the broth every now and again.
Rinse the vegetables, brush or peel and cut into very small cubes. Rinse the sage and thyme. Add with the bay leaf and vegetables to the stew and simmer for an additional 30-40 minutes.
For the risotto: Peel the shallot and chop finely. Fry in hot oil for1-2 minutes. Add the rice, sauté until translucent and deglaze with the wine. Pour the saffron. Gradually pour the broth stirring regularly for 20 minutes until the risotto is cooked and creamy.
Stir in 30 grams of parmesan and butter into the risotto and season with salt and pepper.
For the gremolata: Pluck the parsley leaves and chop finely. Press the garlic and mix with the lemon zest.
Season the osso buco with salt, pepper and cayenne pepper. Arrange on plates. Pour the gremolata and serve with the saffron risotto.
