Ossobuco with Basmati Rice

5 from 4 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 55 kcal


  • 2 small Leg slices approx. 600gr
  • 1 piece Leek
  • 2 piece Carrots
  • 2 piece Pepperoni
  • 3 piece Garlic cloves
  • 2 piece Onions
  • 0,5 tuber Celery
  • 1 piece Zucchini
  • 4 piece Tomatoes are best fresh, alternatively canned
  • 4 tablespoon Tomato paste
  • 600 ml Beef stock
  • 500 ml Vegetable stock
  • 0,25 liter White wine dry
  • Rosemary sprigs, basil, marjoram, thyme
  • Salt, pepper, chilli pepper
  • Oil


  • Cut the cleaned vegetables into small pieces
  • Heat the oil in a roasting pan, then add and roast the onions. Then add all the vegetables - without herbs - and roast them with them. Salt and pepper.
  • Roast the tomato paste briefly, then deglaze with white wine - today a Sauvignon Blance - and reduce, add the tomatoes and the beef stock.
  • Fry the leg slices in a pan and add two sprigs of rosemary.
  • Place the seared leg slices in the roasting pan and add the herbs - generously - preferably everything fresh from the garden - also in the roasting pan. Make sure the herbs are immersed in the liquid or they will burn.
  • Then cook everything together in the roasting oven at 200 ° C (fan-assisted?) For 60 minutes.
  • Since the leg slices are not soft afterwards, I take them out and fry them again in the pressure cooker and add the vegetable stock. Then I cook them again for about 15-20 minutes.
  • Then the leg slices are buttery soft. I mix in the vegetable stock from the pressure cooker with the beef stock from the roaster. Season to taste and enjoy your meal.
  • P.S .: My son can't get enough of the sauce.


Serving: 100gCalories: 55kcalCarbohydrates: 1.4gProtein: 0.9gFat: 3.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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