Bosch 8 Series Recipes page 117

Ossobuco
M C R C 0 0 9 0 4 0 4 1 _ B O _ O s s o b u c o - 0 0 9 _ F 3 9 M C R C 0 0 9 1 8 0 4 9 _ S E _ O s s o b u c o - 0 2 0 M C R C 0 0 9 0 0 6 0 6 _ N F _ O s s o b u c o - 0 1 3 _ R Z 0 M e a t V e a l P r e p a r a t i o n m e t h o d s B r a i s i n g R e c i p e c a t e g o r i e s M e a t
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
[ I n d e x : ]
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.
f a l s e T e m p e r a t u r e 2 1 0 ° C 2 1 0 D u r a t i o n 8 0 - 9 0 m i n u t e s 8 0 R o a s t e r w i t h l i d o n t h e w i r e r a c k , l e v e l 2 T o p / b o t t o m h e a t i n g
6 | Season the ossobuco once again before
serving.
Poultry and meat | 115
Setting procedure:
Top/bottom heating
Roaster with lid on the wire rack, level 2
210 °C
Cooking time:
1 hr. 20 min. - 1 hr. 30 min.