Tuscan Osso Buco
easy
150 mins
150 mins
Ingredients
- 1 collar Soup Greens
- 2 medium-sized onions
- 2 Tomatoes
- 1 collar Sage
- 3 Branches of rosemary
- 4 Slices of veal leg (à approx. 300 g)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 100 ml dry white wine
- 500 g strained tomatoes
- 1 Bay leaf
- 1 TABLESPOON Instant vegetable stock
- 1 can(s) (425 ml/dead weight: 250 g) white beans
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean the soup greens, peel and wash the carrots and celery. Chop the soup greens into small pieces. Peel and finely dice onions. Wash, clean and dice the tomatoes. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Wash leg slices, dab dry and tie into shape with kitchen string.
- 2
Heat the oil in a large frying pan. Fry the leg slices on all sides, season with salt and pepper and remove. Add soup greens and onions to the frying fat and fry. Add tomatoes, herbs and tomato paste and fry briefly. Dust with flour and sauté briefly. Gradually add 500 millilitres of water, wine and strained tomatoes while stirring. Add bay leaf, bring to the boil once, stir in stock. Mix in the beans. Put meat on top. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for two hours. Season sauce with salt and pepper.
- 3
Gradually add 500 millilitres of water, wine and strained tomatoes while stirring. Add bay leaf, bring to the boil once, stir in stock. Mix in the beans. Put meat on top. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for two hours. Season sauce with salt and pepper. Garnish with put aside herbs. Ciabatta bread tastes good with it
Nutrition Facts
430 kcal
25 g
10 g
50 g
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