Have the veal shank slices prepared by the butcher.
Wash and dry the meat slices and dust with flour. Cut the peeled onions into fine cubes. Wash the vegetables, peel the celery and root and chop into small pieces. Preheat the oven to 200° C.
Season the veal knuckle slices with salt and pepper and fry them directly in the roaster with the clarified butter and let them take on colour. Remove the meat slices from the roaster and put them on a plate.
Sweat the onion cubes in the pan with a little butter and a little sugar. At the same time mix the tomato paste with a tablespoon of hot water and add to the mixture. Add the prepared, diced vegetables, fry lightly and extinguish with the white wine and reduce. Then add the veal stock or meat stock.
Bring the sauce to the boil and season to taste with salt and pepper. Marry the veal knuckle slices with the vegetable ragout and cook in the roaster with lid over medium heat for 100-120 minutes in the oven.
Check the cooking degree of the veal knuckle slices, if necessary continue stewing until tender and soft.
Prepare the Gremolata: Mix the lemon zest and the chopped parsley. Add the Gremolata to the Ossobuco in the oven for the last 5 minutes of cooking.
Arrange the veal knuckles on preheated plates, season the sauce again with salt, pepper and butter and add to the veal knuckle slices. As a side dish you can use different vegetables like zucchini and pasta.
6. Calories Ossobuco, the Nutritional Values
Amount Per Serving
Calories 403Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 7g35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Total Carbohydrates 8g3%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
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