Description
Osso Buco is a classic Italian dish made with veal shanks, slow-cooked to tender perfection and often served with gremolata for added freshness.
Ingrédients
Adapter les quantités
- 4 veal Osso Buco
- 4 garlic cloves, finely chopped
- 2 brown onions, finely chopped
- 5 anchovies, chopped finely
- 200ml dry white wine
- 2 celery sticks, finely diced
- 2 carrots, peeled and finely diced
- 1 stalk of parsley
- 3 sprigs of thyme
- 2 bay leaves
- 1 parmesan rind
- 700ml crushed tomatoes
- 600ml water
- 1 tablespoon of organic free-range chicken broth powder
- Salt
- Pepper
- Olive oil
Instructions
- Season the veal shanks with salt and pepper.
- Heat olive oil in a large skillet and brown the veal shanks on all sides.
- Add the onions, garlic, celery, and carrots, cooking until softened.
- Pour in the white wine and let it reduce for a few minutes.
- Stir in the crushed tomatoes, water, anchovies, herbs, and parmesan rind.
- Cover and let simmer on low heat for 2-3 hours until the meat is tender.
Notes
Serve with gremolata on top for a fresh contrast, and consider pairing with risotto or polenta for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Catégorie: Main Course
- Method: Braising
- Cuisine: Italian
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg