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🍽️ Tender veal pot roast with carrots and fennel

443 kcal · 30 min · 4 portions

Ingrédients

• 3 carrots
• 2 bulbs fennel (small)
• 2 tomatoes (small)
• 2 onions
• 2 garlic cloves
• 4 slices veal shank (each approx. 350 g)
• salt
• pepper (from the mill)
• flour (for dusting)
• 3 tbsp olive oil
• 1 tsp tomato paste
• 150 ml dry white wine
• 200 ml veal stock
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• 1 bay leaf

Préparation

1. 1. Peel the carrots or clean them thoroughly.
2. 2. Cut the carrots into small cubes.
3. 3. Wash the fennel thoroughly.
4. 4. Remove the hard stalks and leaves from the fennel.
5. 5. Cut the fennel into small cubes.
6. 6. Blanch the tomatoes with hot water.
7. 7. Remove the tomatoes immediately from the hot water.
8. 8. Place the tomatoes in cold water to cool them down.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the seeds from the tomatoes.
12. 12. Cut the seeded tomatoes into cubes.
13. 13. Peel the onions.
14. 14. Peel the garlic cloves.
15. 15. Cut the onions into cubes.
16. 16. Cut the garlic into cubes.
17. 17. Salt the veal shank slices.
18. 18. Pepper the veal shank slices.
19. 19. Dredge the meat slices in flour.
20. 20. Heat 2 tablespoons of oil in a casserole dish.
21. 21. Brown the meat slices well on both sides.
22. 22. Remove the browned meat from the casserole dish.
23. 23. Sauté the prepared vegetables in the remaining oil.
24. 24. Stir the tomato paste into the vegetables.
25. 25. Let the vegetables simmer briefly with the tomato paste.
26. 26. Deglaze the pan with wine.
27. 27. Add the meat broth (stock).
28. 28. Add thyme to the mixture.
29. 29. Add rosemary to the mixture.
30. 30. Add the bay leaf to the mixture.
31. 31. Season the liquid with salt and pepper.
32. 32. Place the meat slices in the vegetable mixture.
33. 33. Cover the meat with the vegetables.
34. 34. Place the lid on the casserole dish.
35. 35. Let the dish simmer gently for approx. 1.5 hours.
36. 36. Taste the ossobucco with salt and pepper.
37. 37. Serve the meat with the vegetable sauce.
38. 38. Serve the dish with fresh, crispy white bread.

Nutrition par portion

• kcal: 443
• Protein: 46 g · Fett/Fat: 19 g · Carbs: 15 g