Ossobuco with Sautéed Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 288.7 μg | (481 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 3,454 mg | (86 %) | ||
| Calcium | 726 mg | (73 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 761 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the veal shank
- 4 slices Veal shank (each 4 cm thick)
- 3 carrots
- 3 Celery
- 400 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 1 bunch parsley
- 4 Tbsps olive oil
- 2 Tbsps butter
- ½ tsp thyme
- 1 bay leaf
- 250 milliliters Beef broth
- salt
- freshly ground peppers
- For the gremolata
- ½ bunch parsley
- 1 organic grated lemon (zest)
- 1 garlic clove
Preparation steps
For the veal shanks: Rinse the veal and pat dry. Peel carrots and celery, rinse and cut into cubes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel and cut into cubes. Peel and finely chop the onions and garlic. Rinse the parsley, shake dry and finely chop the leaves.
Heat the olive oil and butter in a Dutch oven over medium-high heat. Saute the veal until brown on both sides. Add half of the carrots, celery and onions. Add the garlic to the pan along with the thyme, bay leaf and parsley.
Mix half of the diced tomatoes with 125 ml (approximately 1/2 cup) broth. Season the tomato broth with salt and pepper and pour over the meat. Cover and cook over low heat, stirring occasionally for 1 hour. Add the remaining vegetables and broth, cover and simmer until the meat pulls away from the bone, about 45 minutes more.
For the gremolata: Chop the parsley finely and mix with the lemon zest. Peel and finely chop the garlic and mix.
For the beans: Trim the beans and cook in a pot of boiling salted water until tender, about 12 minutes. Rinse under cold water and drain. Peel and finely chop the onion and garlic. Finely shave the Parmesan.
Melt the butter in a skillet over medium heat. Add the onion and garlic and sauté until translucent. Add the beans, season with salt and pepper and cook until heated through, about 5 minutes. Stir in the parsley, serve with Parmesan shavings.
Serve the ossobuco with the beans and sprinkle with the gremolata.
