Ossobuco (without tomatoes)
Ossobuco, which does not need tomatoes and still has the real taste of Italy.
Serves 4 people
- 1 onion
- 1 garlic clove
- 4 large carrots
- 2 Kohlrabi
- 1 stalk of celery
- 2 tbsp. oil for frying the vegetables
- 500 ml red wine
- 2 bay leaves
- 2 sprigs of rosemary
- 4 veal shanks (app. 250g each)
- Sea salt with herbs, pepper
- 4 tbsp. white flour
- 2 tbsp. oil for browning the veal shanks
- 400 ml stock (clear vegetable soup)
- 4 marrow bones
- 1 bunch of parsley, chopped
Preparation of the vegetables
Finely chop onion, garlic and parsley. Prepare the rest of the vegetables by chopping them into small cubes.
Browning and deglazing of the vegetables
Fry the onions and garlic in hot oil for about 2 minutes. Then add vegetable stock cube and simmer for a short while. Deglaze the pan with red wine and let everything come to the boil. Then add the bay leaves and the rosemary. Let it simmer until all the red wine has boiled down completely. Preheat the oven to 170°C. Seasoning and browning of the veal shanks
In the meantime, season the veal shanks with sea salt with herbs and pepper on all sides and coat in the flour. Fry the veal shanks one after the other over high heat from all sides until they are nicely browned. The place them into a longish oven dish together with the marrow bones.
Place everything in a pan and let it stew
Add beef stock to the reduced vegetable mixture and bring it to the boil. Pour this carefully over the veal shanks and marrow bones in the oven dish. Cover with a lid and let it stew for 2 hours in the lower half of the oven.
Remove the rosemary and the bay leaves before serving. Arrange the ossobuco on 4 plates and garnish with some parsley.
This goes well with polenta.