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 to fry
  • 1 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 300 g celery cut into small pieces
  • 200 g carrots cut into small pieces
  • 0.5 tsp. caraway seeds
  • 0.5 tsp. anise
  • 200 g leek cut into small pieces
  • 2 tbsp. tomato paste
  • 2 dl white wine
  • 2 dl meat bouillon
  • salt and pepper to taste
  • Gremolata
  • 0.5 organic lemons, use grated zest only
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp. salt

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  • Make incisions in the skin of the veal knuckles all around. Season the knuckles on both sides, coat with the flour then shake off the excess. Heat the oil in a frying pan. Brown the knuckles in batches for approx. 2 mins. each side, remove from the pan. In the same pan, sauté the onion and remaining ingredients with the caraway seeds. Add the tomato puree and cook briefly. Pour in the wine and stock, bring to the boil. Return the knuckles to the pan, cover and cook over a low heat for approx. 1 1/4 hours, season.
  • Gremolata

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

    Fine food Polenta bianca.

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Products used in this recipe

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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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