← Toutes les recettes

🍽️ Tender veal braised with vegetables and fresh herbs

441 kcal · 30 min · 4 portions

Ingrédients

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

Préparation

1. 1. Peel the onions and carrots.
2. 2. Wash the celery stalks and remove the stringy fibers.
3. 3. Cut all the vegetables into small cubes of about five millimeters in size.
4. 4. Mix the flour with the paprika powder in a shallow dish.
5. 5. Dredge the veal leg steaks in the seasoned flour mixture.
6. 6. Carefully shake off any excess flour from the meat.
7. 7. Heat the oil in a large casserole dish.
8. 8. Brown the meat in two batches on both sides until golden brown.
9. 9. Season the meat with salt and pepper while browning.
10. 10. Remove the browned meat from the casserole dish and set aside.
11. 11. Add the diced onions, carrots, and celery to the casserole dish.
12. 12. Sauté the vegetables for five to six minutes, stirring, until they lose their color.
13. 13. Stir the wine or juice into the vegetables.
14. 14. Pour in the veal stock.
15. 15. Place the meat back into the casserole dish.
16. 16. Cover the casserole dish.
17. 17. Braise the meat on low heat for one and a half to two hours.
18. 18. Turn the meat once during the cooking time.
19. 19. Check if the meat is tender; the time depends on the thickness of the slices.
20. 20. Peel the garlic and chop it finely.
21. 21. Wash the parsley and shake it dry.
22. 22. Pluck the parsley leaves and chop them finely.
23. 23. Rinse the orange under hot water and dry it.
24. 24. Peel the orange zest thinly.
25. 25. Cut the orange zest into fine strips.
26. 26. Mix the orange zest with the garlic and parsley.
27. 27. Add half of the herb mixture (gremolata) along with the peas to the finished meat.
28. 28. Heat everything for five minutes.
29. 29. Season the dish finally with salt and pepper.
30. 30. Serve the ossobuco sprinkled with the remaining gremolata.

Nutrition par portion

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