Osso buco

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 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. Remove the stalk and quarter the tomatoes

2. 2

   2. peel the shallots and cut them in half lengthwise Peel garlic. Wash the herbs and dab dry.

3. 3

   Wash the meat, dab dry and season with salt and pepper. Heat the oil in a large frying pan and fry the meat for 10-15 minutes.

4. 4

   Meanwhile clean, wash and cut the leek into finger-thick slices. Peel, wash and slice the carrots. Take the meat out and let it drain on kitchen paper

5. 5

   Add tomatoes, leek, shallots, anchovies, olives, herbs and carrots to the roaster and briefly sauté until translucent. Deglaze with white wine. Reduce liquid by about half

6. 6

   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

7. 7

   Wash lemon hot, grate dry and grate peel. After 2 hours, sprinkle the lemon peel over it and season. Ciabatta tastes good with it

Nutrition Facts

KCAL
630 kcal

CARBS
29 g

FATS
22 g

PROTEINS
58 g