Name: Osso Buco
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal shanks; 400 g crushed tomatoes; 2 stalks celery; 2 pieces carrot; 1 piece onion; 250 ml dry white wine; 500 ml veal stock; 3 tbsp flour; 4 tbsp olive oil; 3 clove garlic; 2 tbsp lemon zest; 3 tbsp fresh parsley; 1 sprig thyme; 1 leaf bay leaf; à to taste salt; à to taste pepper

Temps

110 min

Difficulté

moyen

Ingrédients

16

Budget

~28-38 €

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Valeurs nutritionnelles

53

Score santé

Moyen · /100

420 kcal

par portion

45 gProtéines

16 gLipides

12 gGlucides

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4pers.

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Etapes

1
Preheat the oven to 160°C. Lightly dust the veal shanks with flour.
5 min
2
Brown the shanks in hot oil on both sides over high heat. Set aside.
10 min
3
Sauté the finely diced vegetables (carrots, celery, onion, garlic) for 5 minutes.
5 min
4
Deglaze with white wine and let it reduce by half.
5 min
5
Add the crushed tomatoes and stock, then return the shanks to the pot.
2 min
6
Add thyme and bay leaf. Cover and braise in the oven for 90 minutes.
90 min
7
Prepare the gremolata by mixing together parsley, minced garlic, and lemon zest.
3 min
8
Serve the shanks with the braising liquid and sprinkle gremolata on top.