🍽️ Classic Ossobuco with Gremolata

Name: Classic Ossobuco with Gremolata
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g onions (2 onions); 200 g carrots (2 carrots); 125 g celery stalks (2 stalks); 3 tbsp flour; 2 tsp paprika powder (rose spicy); 1200 g veal shank slice (approx. 3 cm thick); 2 tbsp olive oil; salt; pepper; 150 ml white wine (or grape juice); 350 ml veal stock; 1 garlic clove; 4 sprigs parsley; 1 organic orange; 200 g peas (frozen)

441 kcal · 30 min · 4 servings

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Ingredients

125 g onions (2 onions)
200 g carrots (2 carrots)
125 g celery stalks (2 stalks)
3 tbsp flour
2 tsp paprika powder (rose spicy)
1200 g veal shank slice (approx. 3 cm thick)
2 tbsp olive oil
salt
pepper
150 ml white wine (or grape juice)
350 ml veal stock
1 garlic clove
4 sprigs parsley
1 organic orange
200 g peas (frozen)

Instructions

1. Peel the onions and the carrots.
2. Wash the celery and remove the fibrous strings.
3. Cut all the vegetables into approx. 5 mm cubes.
4. Mix the flour with the paprika powder in a shallow dish.
5. Coat the meat slices in the seasoned flour mixture.
6. Shake off any excess flour from the meat.
7. Heat the oil in a large casserole dish.
8. Fry the meat in two batches until golden brown on both sides.
9. Season the meat with salt and pepper while frying.
10. Remove the fried meat from the casserole and set it aside.
11. Add the vegetable cubes to the casserole.
12. Sauté the vegetables for 5 to 6 minutes while stirring until they lose their color.
13. Stir the wine or juice into the vegetables.
14. Pour in the veal stock.
15. Place the meat back into the casserole.
16. Cover the casserole.
17. Simmer the meat on low heat for 1 1/2 to 2 hours.
18. Turn the meat once during the simmering time.
19. The meat is done when it is tender.
20. Peel the garlic and chop it finely.
21. Wash the parsley and shake it dry.
22. Pluck the parsley leaves and chop them finely.
23. Rinse the orange with hot water and dry it.
24. Peel the orange zest thinly.
25. Cut the orange zest into thin strips.
26. Mix the orange zest with the garlic and parsley.
27. Take half of the gremolata mixture.
28. Add the gremolata and the peas to the cooked meat.
29. Heat the mixture for 5 minutes.
30. Season the dish finally with salt and pepper.
31. Serve the ossobuco sprinkled with the remaining gremolata.

Nutrition per serving

kcal: 441
Protein: 64 g · Fett/Fat: 13 g · Carbs: 13 g