John Myers
Contents
show
Ingredients
For the ossobuco
- 2 Veal shank slices
- 2 Celeriac
- 2 Carrots
- 1 Onion
- 125 ml White wine
- 250 ml Vegetable broth
- 2 Garlic cloves
- 2 sprigs Rosemary fresh
- 2 sprigs Sage fresh
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 500 g Chopped tomato preserve
For the gremolata
- 1 Lemon untreated
- 1 Peeled garlic clove
- 0,5 bunch Fresh smooth parsley
Instructions
Ossobuco
- Wash the shank slices, pat dry and season with salt and pepper. Then turn in flour and knock off. Peel the carrots and cut into cubes. Cut the celery into slices. Finely dice the onion.
- Fry the shank slices in a little olive oil until crispy brown on both sides, set aside. Strip the rosemary needles from the branch, finely chop the sage leaves and garlic and roast them vigorously in the pan with the vegetables (celery, onions and carrots).
- Add the leg slices again and deglaze with the white wine and let it evaporate. Add the broth, tomatoes, oregano and thyme. Mix well, bring to the boil once and then cook covered over low heat for about 2 - 2 1/2 hours.
Gremolata
- Wash the lemon with hot water and rub the peel. Pluck the parsley leaves and finely chop with the clove of garlic. Mix everything well.
Serving
- If necessary, season the osso buco a little with salt and pepper, arrange on plates and serve sprinkled with the gremolata.
Nutrition
Serving: 100gCalories: 24kcalCarbohydrates: 1.4gProtein: 0.6gFat: 0.6g
