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- Ossobuco with beetroot puree and herbs
Ossobuco with beetroot puree and herbs
Nutrition facts per serving:
- Energy in kcal about 626
- Fat about 31g
- Carbohydrates about 32g
- Protein about 48g
This is needed
This is needed
for 4 people
Veal shanks
- 4 veal shanks (each approx. 250 g)
- 1 tsp salt
- a little pepper
- clarified butter
- 1 tbsp white flour
Cooking juices
- 3 red onion, cut into thin slices
- 1.5 bunches mixed herbs (e.g. marjoram, rosemary, thyme), finely chopped
- 1 garlic clove, sliced
- 3.5 dl port
- 1.5 dl balsamic vinegar
- 2 dl meat bouillon
- 1 tsp sugar
To braise in the oven
- salt and pepper to taste
Beetroot puree
- 600 g raw beetroots, peeled, chopped
- 250 g mealy potatoes, peeled, chopped
- 40 g butter
- salted water, boiling
- salt and pepper to taste
To serve
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- 40 g hazelnuts, coarsely chopped
- 0.5 bunch flat-leaf parsley, finely chopped
- 20 g butter
And that's how it's done
And that's how it's done
Veal shanks
Make several small incisions in the skin of the shanks. Season the meat and dust with flour. Heat the clarified butter in a frying pan. Brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe away the cooking fat and add a little more clarified butter.
Cooking juices
Sauté the onion and garlic in the cooking pot. Set aside 3 tbsp of herbs, add the remainder of the herbs, pour in the wine and balsamic, reduce for approx. 5 mins. Add the stock and sugar, bring to the boil. Return the meat to the pot.
To braise in the oven
Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid approx. 15 mins. before the cooking time is up. Season the ossobuco.
Beetroot puree
Cook the beetroot and potatoes (uncovered) in boiling salted water for approx. 30 mins. until soft. Drain the vegetables, return to the pan, puree. Stir in the butter, season.
To serve
Toast the nuts in a frying pan without any oil. Add the butter and parsley along with the reserved herbs, fry for approx. 3 mins. Plate up the veal shanks with the sauce and beetroot puree. Sprinkle the mixed nuts on top.
