Ossobuco

Ossobuco

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 311 kcal
, Fat: 12 g
, Carbohydrate: 10 g
, Protein: 39 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Veal shanks

4 veal shanks (approx. 250 g each)
1tsp salt
a little pepper
1tbsp white flour
clarified butter for frying

To braise in the oven

1 onion, finely chopped
1 garlic clove, finely chopped
1 carrot, finely chopped
1stick celery (approx. 60 g), finely chopped
4dl red wine
1 bay leaf
1sprig rosemary
400g cherry tomatoes, halved
2dl meat bouillon
1tsp sugar
salt and pepper to taste

Gremolata

1bunch flat-leaf parsley, finely chopped
1 organic lemon, use grated zest only
1 garlic clove, pressed
¼tsp sea salt
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How it's done

Veal shanks

Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot, add a little clarified butter.

To braise in the oven

Sauté the onion and garlic, add the carrots and celery, cook briefly. Add the wine, bay leaf and rosemary, reduce the wine almost completely. Add the cherry tomatoes, stock, sugar and salt, mix. Add the veal shanks, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up. Remove the rosemary and bay leaf before serving, season.

Gremolata

Mix the parsley, lemon zest, garlic and salt, spread over the veal shanks.

Good to know
Serve with: Polenta or risotto

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