User Manual

Poultry and meat 109
Ossobuco [Index: ]
MCRC00904041_BO_Ossobuco-009_F39MCRC00918049_SE_Ossobuco-020MCRC00900606_NF_Ossobuco-013_RZ0MeatVealPreparation methodsBraisingRecipe categoriesMeat
For 4 servings
Roaster with lid
MEAT:
4 veal shank slices, approx. 4 cm thick
Sea salt
Pepper, freshly ground
4 tbsp flour
20 g clarified butter
SAUCE:
2-3 small onions
2 carrots
2-3 garlic cloves
1 organic lemon
1 small tin peeled cherry tomatoes
200 ml veal stock
200 ml dry red wine
1 sprig thyme
1 sprig rosemary
2 bay leaves
2 tbsp parsley, chopped
Per serving
432 kcal, 20 g carbs, 16 g fat, 43 g protein,
1,6 BU
PREPARATION
1. Rinse the veal shank slices briefly under cold water, pat dry with kitchen towel, season and toss in
flour.
2. Peel the onions, carrots and garlic cloves. Cut the onions and carrots into pieces 1 cm thick. Finely
chop the garlic. Wash the organic lemon in hot water, dry it and grate the zest.
3. Heat the clarified butter in the roaster. Sear the shank slices. Remove from the roaster and place
to one side.
4. Fry the onions, carrots and garlic in the frying fat. Add the cherry tomatoes, veal stock, red wine,
herbs and the grated zest of the organic lemon to the vegetables.
5. Place the meat into the roaster, press into the sauce and braise as indicated.
6. Season the ossobuco once again before serving.
Setting procedure:
Top/bottom heating
210 °C
Cooking time: 1 hr. 20 min. - 1
hr. 30 min.
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