Ossobuco À La Annette in Römertopf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 beef leg slice (s)
- 0.5 ½ cup olive oil
- 2 onions)
- 3 carrot (s)
- 1 leek
- leaves bay
- 0.25 liter ¼ red wine, dry
- 1 can tomato (s), chunky
- 2 tablespoon tomato paste
- 1 teaspoon sugar
- salt and pepper
- some garlic powder
For the gremolata: `optional, I leave them out
- 2 cloves garlic)
- 1 tablespoon lemon zest, untreated
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Water the Roman pot. Peel and finely dice the carrots, leeks and onions. Fry the leg slices in olive oil, take them out of the pan and place in the Römertopf.
- Sweat the vegetables in the frying fat and deglaze with the red wine. Now add the chopped tomatoes, the tomato paste, the bay leaves, the garlic powder and the salt, pepper and sugar. Season everything vigorously and pour over the slices.
- Close the Römertopf and place in the cold oven. When the oven has reached 200 ° C, let it stew for 1.5-2 hours.
- In the meantime, finely chop the garlic and parsley and mix with the lemon zest. When the cooking time is up, season to taste again, pour Gremolata over it and serve with baguette bread or pasta or polenta!
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