osso buco
easy
270 mins
270 mins
Ingredients
- 3-4 Meat tomatoes (approx. 700 g)
- 20 (approx. 450 g) Shallots
- 6 Garlic cloves
- 5 Stem(s) Thyme and rosemary
- 5 (à 300 g) Leg slices from calf
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Olive oil
- 300 g Leeks (leek)
- 2 (approx. 350 g) large carrots
- 6 (approx. 15 g) Anchovy fillets
- 20 black olives
- 1/2 l dry white wine
- 2 untreated lemons
Directions
- 1
Wash the tomatoes and boil them in boiling water for 2-3 minutes. When the skin starts to loosen, remove the tomatoes and rinse in cold water. Remove the skin from the tomatoes.
- 2
Remove the stalk and quarter the tomatoes. Peel the shallots and halve them lengthwise. Peel the garlic. Wash the herbs and dab dry. Wash the meat, dab dry and season with salt and pepper.
- 3
Heat the oil in a large frying pan and fry the meat for 10-15 minutes. Meanwhile clean and wash the leek and cut it into finger-thick slices. Peel and wash the carrots and
- 4
Remove the meat and let it drain on kitchen paper. Add tomatoes, leek, shallots, anchovies, olives, herbs and carrots to the roasting pan and briefly sauté until transparent. Deglaze with white wine. Reduce liquid by about half.
- 5
Place the meat on the vegetables side by side if possible and cover with the lid. Braise in the preheated oven (electric cooker: 125 °C/ convection oven: not suitable / gas: not suitable) for approx. 4 hours.
- 6
Wash lemon hot, grate dry and grate peel. After 2 hours, sprinkle the lemon peel over it and season. Delicious with baguette or ciabatta!
Nutrition Facts
630 kcal
29 g
22 g
58 g
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