Ossobuco with kohlrabi, snow peas and lemon noodles

Ingredients

Directions

1. 1

   Peel and dice the carrots. Clean, wash and slice the celery. Peel garlic and chop finely. Peel shallots and cut into cubes. Wash the rosemary and shake dry.

2. 2

   Scratch leg slices all around. Season vigorously with salt and pepper.

3. 3

   Heat the oil in a frying pan. Fry the leg slices in it in 2 portions on both sides. Remove the meat. Sauté carrots, celery, shallots and garlic in hot frying fat while turning for 2-3 minutes.

4. 4

   Add rosemary, except for a little bit for garnishing, fennel seed and tomato paste and roast briefly while stirring. Deglaze with wine and let it boil down about halfway. Pour in the stock, place the meat on top of the vegetables and cover in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

5. 5

   manufacturer) braise for about 1 3/4 hours

6. 6

   In the meantime, peel and halve the kohlrabi and cut into thin slices. Clean and wash the mangetouts. Cook the vegetables in boiling salted water for about 4 minutes, drain, rinse with cold water and drain.

7. 7

   Prepare the pasta in boiling salted water according to the instructions on the packet. Melt 1 tablespoon of butter in a frying pan. Add lemon zest. Drain the noodles and toss in. Melt 1 tsp. butter in a saucepan.

8. 8

   Add the vegetables and stew for 3-4 minutes while turning. Season to taste with salt, pepper and nutmeg.

9. 9

   Remove the roaster from the oven. Season the sauce with salt and pepper. Arrange leg slices with sauce, vegetables and noodles on plates. Garnish with remaining rosemary.