Ossobuco with Winter Ratatouille

1hr 45m
Preparation/cooking time: ca. 30m + Braise: ca. 75m

For 4 people

Nutritional Information

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


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

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

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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