Ossobuco with Roasted Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 calf leg slice (s)
- 0.5 ½ celeriac
- 3 tomato (s)
- 2 tablespoon tomato paste
- 1 vegetable onion (s)
- 0.5 stick ½ leek
- 2 carrot (s)
- 2 cloves garlic)
- 2 tablespoon rapeseed oil
- 3 tablespoon flour
- 3 tablespoon butter
- 500 ml water
- 500 ml red wine
- salt and pepper
- 1 handful parsley
- 2 teaspoons salt
- 3 clove (s) garlic
- 2 lemon (s), untreated, remove the zest it
Print Recipe
Pin Recipe Instructions
- Prepare the roasted vegetables and cut them into small pieces.
- Salt and pepper the veal leg slices on both sides. Then turn the veal leg slices in flour. Fry the leg slices in a pan in rapeseed oil for 3 - 4 minutes on both sides. Remove the meat and roast the roasted vegetables with butter in the roasting pan.
- Add tomatoes and tomato paste. Scrape the bottom of the roasting pan with a scraper to release the roasted aromas. Deglaze with water and red wine. Put the meat back in, drizzle with sauce and vegetables. Put the lid on and let it cook in the oven for one hour at 160 ° C top / bottom heat.
- In the meantime, prepare the gremolata. To do this, finely chop the parsley. Grate the zest of one lemon. Chop the garlic, put salt on top and mash it with the back of a knife to a puree. Mix everything together.
- Finally, take the meat out of the oven and sprinkle with gremolata. This goes well with a risotto Milanese (with bone marrow and saffron) and red wine.
- Tip 1: Ask the butcher about bone marrow, it is sometimes free.
- Tip 2: Instead of a red wine, you can also take a strong, tannin-rich white wine.
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