Osso buco with Celeriac

An excellent dish with an Italian touch. In Italy, osso buco (also ossobuco) refers to both a specific cut of meat (veal shank) and a well-known stew made with sliced veal shanks. The shanks are always cut into round slices with the marrow bone, which are called ossi buchi. The best ones come from the veal thigh. And since the dish is usually prepared with stewed vegetables, this time we decided to combine onion, garlic, and celeriac.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 115 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4.5 spoons Oil, olive

  • 1500 g Meat, veal, loaf

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 2 piece Onion, raw

  • 4 spoon Tomato, concentrate

  • 4 pods Garlic, fresh

  • 200 ml Alcohol, Wine, White

  • 500 ml Soup base, chicken, cube

  • 3 pieces Caraway, fresh

Steps

  1. Peel the garlic and slice it thinly. Peel the onion and chop it roughly. Clean and wash the celeriac. Cut each celeriac bulb into eight pieces.

  2. Season the meat pieces with pepper and salt. Heat three tablespoons of oil in a large pot and sear the seasoned meat pieces. Cook them for about 2 minutes on each side. If you don’t have a large enough pot, sear the meat in two or three batches. Remove the seared meat from the pot and keep it warm.

  3. Preheat the oven to 160 degrees Celsius. Pour the remaining oil into the pot and add the chopped onion. Sauté it while stirring until it softens. Add the tomato paste and garlic, and continue to sauté until the garlic becomes fragrant. Then pour in the white wine and use a spatula to scrape the bottom of the pot to remove all the caramelized bits that formed during searing the meat and sautéing the onion.

  4. Transfer the onion mixture and the pot to an ovenproof dish. Add the meat pieces and celeriac, then pour in the broth. Cover the dish and place it in the oven. Slowly braise the dish for 100 minutes or until the meat becomes tender and easily separates from the bone.

Nutrition Information (Per 100g)

  • Calories: 121.99 kcal
  • Fat: 4.78 g
    • Saturated Fat: 1.06 g
  • Carbohydrates: 2.34 g
    • Sugars: 0.9 g
  • Protein: 15.5 g
  • Fiber: 0.27 g

Advice

Instead of sliced veal shank, you can use beef shank with bone.