osso bucco
easy
120 mins
120 mins
Ingredients
- 2 Onions
- 3 Garlic cloves
- 250 g Carrots
- 1 (approx. 200 g) Stalk leek (leek)
- 3 (approx. 150 g) stalks of celery
- 4 Slices of veal leg (à approx. 225 g)
- 2-3 TABLESPOONS Flour
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Tomato paste
- 375 ml dry white wine
- 1 can(s) (850 ml) peeled tomatoes
- 2-3 Bay leaves
- 1 TEASPOON dried thyme
- 1 can(s) (425 ml) Italian white beans
- 7-10 Tbsp Thyme
Directions
- 1
Peel onions and garlic. Peel and wash the carrots. Clean and wash the leek and celery. Press garlic through a garlic press. Cut remaining prepared ingredients into small pieces.
- 2
Wash calf's leg slices, dab dry and turn lightly in flour. Heat 3 tablespoons of oil in a frying pan. Fry the leg slices on both sides for about 8 minutes. Season with salt and pepper and take out again.
- 3
Add 2 tablespoons of oil to the frying fat. Fry the prepared vegetables and garlic in it. Stir in tomato paste, deglaze with white wine. Add canned tomatoes, bay leaf and thyme. Season with salt and pepper, bring to the boil once.
- 4
Place leg slices in the sauce. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Stir from time to time. Drain the beans and heat them up. Season again and serve garnished with fresh thyme.
- 5
Fresh ciabatta tastes good with it.
Nutrition Facts
480 kcal
26 g
16 g
40 g
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