Ossobuco in summer sugo

Ossobuco in summer sugo

Total: 2 hr 30 min. | Active: 30 min.
lactose-free, Low Carb
Nutritional value / person: 354 kcal
, Fat: 13 g
, Carbohydrate: 15 g
, Protein: 45 g


4 person


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

Veal shanks

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

Summer sugo

2 red onions, cut into strips
2 garlic cloves, sliced
2 yellow peppers, cut into strips
4 sprigs thyme
2 bay leaves
2 dl white wine
500 g cherry tomatoes, cut in half
1 dl meat bouillon
1 tsp sugar
1 tsp salt


1 bunch basil, finely chopped
1 organic lemon, use grated zest
1 garlic clove, squeezed
¼ tsp sea salt
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How it's done

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Veal shanks

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

Summer sugo

Sauté the onions, garlic, peppers, thyme and bay leaf in the pan for approx. 10 mins. Pour in the wine and reduce almost completely. Add the tomatoes, stock, sugar and salt, mix, bring to the boil. Reduce the heat, return the shanks to the pan, cover.

To braise in the oven

Cover and cook for approx. 1 1/2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid, finish cooking for approx. 30 mins. Remove the thyme and bay leaves.


Mix the basil, lemon zest, garlic and fleur de sel. Serve the ossobuco with the sugo, top with the gremolata.

Good to know
Serve with: Polenta, pasta

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