Classic Osso Buco

For 4 people
  • 200 g Carrots
  • 200 g Celeriac
  • 1 jar (s) (425 ml) Tomatoes
  • 1 medium-sized onion
  • 4 Veal leg slices (approx. 300 g each)
  • salt
  • pepper
  • 2 EL Oil
  • 1 EL Tomato paste
  • 1 TL flour
  • 500 ml Vegetable stock
  • 100 ml dry white wine
  • 2 Garlic cloves
  • 1/2 Bund flat leaf parsley
  • 1 untreated lemon
  • Kitchen twine
120 minutes
Clean the carrots and celery, wash and cut into small pieces. Drain the tomatoes, collect the juice. Chop the tomatoes. Peel and dice the onion. Wash the leg slices, pat dry and incise the skin 2–3 times all around.
Season the leg slices with salt and pepper and tie into shape with kitchen twine. Heat the oil in a roaster, fry the leg slices vigorously and remove. Sauté the onion cubes in the frying fat. Add vegetables, tomato juice and pulp and flour and fry briefly.
Stir in the stock and wine. Put meat on top. Cover and simmer in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 1/2 hours. Peel the garlic for the gremolata. Wash the parsley, shake dry and pluck the leaves off.
Finely chop the parsley and garlic. Wash the lemon, rub dry and thinly rub the peel. Mix the garlic, parsley and lemon zest. Scatter gremolata over the meat and serve the osso buco. Ciabatta tastes good with it.
1 person approx:
  • 500 kcal
  • 2100 kJ
  • 64 g protein
  • 22 g fat
  • 10 g carbohydrates


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