Ossobuco with winter ratatouille

Ossobuco with winter ratatouille

Total: 1 hr 45 min. | Active: 30 min.
Nutritional value / person: 324 kcal
, Fat: 11 g
, Carbohydrate: 13 g
, Protein: 37 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

4 veal shanks (each approx. 250 g)
1 tsp salt
a little pepper
2 tbsp white flour
oil for frying
1 onion, finely chopped
1 garlic clove, finely chopped
300 g celeriac, cut into small pieces
200 g carrots, cut into small pieces
200 g leek, cut into small pieces
½ tsp aniseed
½ tsp caraway seeds
2 tbsp tomato puree
2 dl white wine
2 dl meat bouillon
salt and pepper to taste


1 bunch flat-leaf parsley, finely chopped
½ organic lemon, use grated zest only
¼ tsp salt
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How it's done

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Make incisions all over the skin of the shanks. Season the shanks on both sides, turn in the flour and shake off the excess. Heat the oil in a cooking pot. Brown the shanks in batches for approx. 2 mins. on each side, remove from the pan. In the same pan, sauté the onion and all the other ingredients up to and including the caraway seeds. Add the tomato puree and cook briefly. Pour in the wine and stock, bring to the boil. Return the shanks to the pan, cover and cook over a low heat for approx. 1 1/4 hrs., season.


Mix the parsley with the lemon zest, season with salt. Sprinkle the Gremolata over the Ossobuco.

Good to know
Serve with: Fine Food Polenta bianca.


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