Bosch 8 Series, Recipes

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Poultry and meat | 115
Ossobuco
[Index: ]
MCRC00904041_BO_Ossobuco-009_F39MCRC00918049_SE_Ossobuco-020MCRC00900606_NF_Ossobuco-013_RZ0MeatVealPreparation methodsBraisingRecipe categoriesMeat
Ingredients
| For 4 servings
Roaster with lid
Meat:
4 veal shank slices, approx. 4 cm thick
Sea salt
Pepper, freshly ground
4 tbsp flour
20 g clarified butter
Sauce:
2-3 small onions
2 carrots
2-3 garlic cloves
1 organic lemon
1 small tin peeled cherry tomatoes
200 ml veal stock
200 ml dry red wine
1 sprig thyme
1 sprig rosemary
2 bay leaves
2 tbsp parsley, chopped
Per serving
432 kcal, 20 g carbs, 16 g fat, 43 g protein,
1,6 BU
Preparation
1 |
Rinse the veal shank slices briefly under cold
water, pat dry with kitchen towel, season and toss
in flour.
2 |
Peel the onions, carrots and garlic cloves.
Cut the onions and carrots into pieces 1 cm thick.
Finely chop the garlic. Wash the organic lemon in
hot water, dry it and grate the zest.
3 |
Heat the clarified butter in the roaster. Sear
the shank slices. Remove from the roaster and
place to one side.
4 |
Fry the onions, carrots and garlic in the frying
fat. Add the cherry tomatoes, veal stock, red wine,
herbs and the grated zest of the organic lemon to
the vegetables.
5 |
Place the meat into the roaster, press into the
sauce and braise as indicated.
Roaster with lid on the wire rack, level 2Top/bottom heating falseTemperature210 °C210Duration80-90 minutes80
6 |
Season the ossobuco once again before
serving.
Setting procedure:
Roaster with lid on the wire rack, level 2
Top/bottom heating
210 °C
Cooking time:
1 hr. 20 min. - 1 hr. 30 min.