For The Whole Family
Ossobuco Gremolata
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
864
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 864 cal. | (41 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 51.9 mg | (433 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,980 mg | (50 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 21 mg | (263 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 752 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the ossobuco
- 2 kilograms Veal shank (cut into 5 cm thick slices)
- 150 grams onions
- 1 garlic clove
- 250 grams Tomatoes
- 2 Tbsps Pastry flour
- 4 Tbsps vegetable oil
- 20 grams butter
- ⅛ l white wine
- 200 milliliters Veal stock (from a jar)
- salt (pepper)
- For the gremolata
- 2 organic lemons
- 2 bunches parsley
- 1 bunch Basil
- 3 garlic cloves
Preparation steps
1.
For the ossobuco: rinse and pat dry veal, score skin edges. Peel and finely chop onions and garlic. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, chop finely. Coat veal with flour. Heat oil in a pan and brown veal on each side, remove from the pan.
2.
Add butter the the meat drippings and saute onions and garlic for a few minutes. Deglaze pan with wine and reduce in half. Add tomatoes and veal stock and simmer briefly. Return meat to the pan and simmer, covered, for 1.5 hours. Season with salt and pepper.
3.
For the gremolata: rinse lemons in hot water and grate zest. Rinse herbs and chop finely. Peel garlic and squeeze through a garlic press. Combine all ingredients and mix well. Spread on meat and serve.
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