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Ossobuco with quince
35 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 27g
  • Carbohydrates about 26g
  • Protein about 43g
This is needed
This is needed for 4 people
Veal shanks
  • 4 veal shanks (each approx. 250 g)
  • 0.5 tsp salt
  • 1 tbsp white flour
  • clarified butter for frying
  • 600 g quinces
  • 4 red onion
Cooking juices
  • 1 tbsp clarified butter
  • 1 dl white port
  • 5 dl meat bouillon
  • 3 sprigs sage
  • 1 bay leaf
  • 1 cloves
  • 0.5 tsp peppercorn
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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 veal shanks, tie with kitchen twine if necessary.
Salt the meat, dust with flour. Heat the clarified butter in a cooking pot, brown the meat for approx. 2 mins. on each side. Remove, reduce the heat. Wipe away the cooking fat, add a little clarified butter.
Rub the quince with a towel, cut into quarters, remove the core. Cut half of the quince into approx. 1 cm slices, dice the rest. Peel and quarter the onions.
Cooking juices
Heat the clarified butter in the cooking pot. Reduce the heat, sauté the onions and quince for approx. 3 mins.
Pour in the port and reduce almost completely. Pour in the stock.
Tear off the sage leaves, add along with the bay leaf, clove and pepper, bring to the boil. Reduce the heat. Return the meat to the pot.
To braise in the oven
Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180 °C. Remove, turn the shanks, return to the oven for approx. 1 hr.

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