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| Estimated Times |
Preparation time: 30
Cooking time: 90
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Ingredients
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servings
| 1 | kg | Osso buco (veal shank) ~1000 |
| 2 | pcs. | Onion(s) ~150 g |
| 2 | clove(s) | Garlic ~6 g |
| 50 | g | Celery |
| 2 | dl | White wine ~200 g |
| 1 | can(s) | Peeled tomatoes ~400 g |
| 1 | dl | Water ~100 g |
| 40 | g | Frying/baking margarine 80% |
| 2 | tbsp | Wheat flour ~18 g |
| 4 | tbsp | Rosemary ~4 tbsp |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 1 | tsp | Lemon rind (organic) ~2 g |
| 4 | tbsp | Parsley ~15 g |
| 1 | kg | Potatoes ~1000 |
| 0.5 | dl | Skimmed milk ~50 g |
| 20 | g | Butter |
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Intro
Osso buco is a fantastic Italian dish made of veal shanks, tomato and white wine.
Directions
Peel and chop the onion and garlic. Finely slice the celery stalks.
Using a sharp knife, make small cuts in the membrane running around the meat slices. Season the meat with salt and pepper and brown in margarine in a deep pan. Remove the meat from the pan.
Sauté the onion, garlic and celery in the margarine. Return the meat to the pan. Sprinkle the flour over the meat and pour over the white wine. Add the chopped tomatoes and rosemary. Leave to simmer for 1½-2 hours, until the meat is tender.
Peel and halve the potatoes. Cook the potatoes for approx. 25 mins. until tender enough to mash.
Drain the potatoes and add salt, butter and milk. Whisk until creamy.
Mix grated lemon rind with chopped parsley.
Serve the osso buco with the mashed potato sprinkled with the parsley and lemon rind.
Tip
Osso buco can also be served with rice.
Nutritional data
769 Kcal Per Serving
F: 28 g, P: 61 g, C: 60 g, DF: 6 g
3,075 Kcal (100 Kcal/100 g)
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