John Myers
Contents
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Ingredients
For the gremolata:
- Salt and pepper
- 2 tablespoon Extra virgin olive oil
- 2 Onions in strips
- 1 Solo garlic chopped
- 250 ml White wine / red wine
- 1 small can -390g- Chunky tomatoes
- 3 Rosemary sprigs
- 3 Lemon thyme sprigs
- 1 portion Soup vegetables, finely diced
- 1 Organic lemon
- 1 kl. bunch Chopped parsley
- 0,5 Solo garlic
- 1 pinch Salt
Instructions
- Rub the leg slices vigorously with pepper and salt, then fry in the heated oil - fry the onion strips and finally sauté the chopped garlic with the wine (white or red, depending on our taste - we like the dish with Deglaze the red) and the tomatoes, add the rosemary needles and the thyme leaves, season again with pepper and salt and stew everything covered for about 90 minutes.
- About 20 minutes before the end of the cooking time, add the very finely diced soup vegetables and continue cooking until the meat is done.
- Make the gremolata during this time. To do this, wash the lemon thoroughly, peel off the zest all around and cut into fine cubes (you can also rub the lemon zest), chop the parsley and solo garlic as finely as possible. then mix with the lemon zest and a pinch of salt.
- Serve the osso buco with the delicious vegetable sauce with ribbon noodles or risotto and sprinkle with the gremolata .... Delicious !!
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 0.4gProtein: 15.4gFat: 6.9g
