Ossobuco with winter ratatouille

Total time: 1hr 45m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 324 Kcal, 37g Protein, 13g Carbohydrates, 11g Fat


  • 4 veal shanks (approx. 250 g each)
  • 1 tsp salt
  • 2 tbsp white flour
  • a little pepper
  • oil for frying
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 300 g celeriac, cut into small pieces
  • 200 g carrots, cut into small pieces
  • 0.5 tsp caraway seeds
  • 0.5 tsp aniseed
  • 200 g leek, cut into small pieces
  • 2 tbsp tomato puree
  • 2 dl white wine
  • 2 dl meat bouillon
  • salt and pepper to taste
  • Gremolata
  • 0.5 organic lemon, use grated zest only
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp salt

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  • Make incisions all over the skin of the shanks. Season the shanks on both sides, turn in the flour and shake off the excess. Heat the oil in a cooking pot. Brown the shanks in batches for approx. 2 mins. on each side, remove from the pan. In the same pan, sauté the onion and all the other ingredients up to and including the caraway seeds. Add the tomato puree and cook briefly. Pour in the wine and stock, bring to the boil. Return the shanks to the pan, cover and cook over a low heat for approx. 1 1/4 hrs., season.
  • Gremolata

    Mix the parsley with the lemon zest, season with salt. Sprinkle the Gremolata over the Ossobuco.
  • Serve with:

    Fine Food Polenta bianca.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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