Veal: Ossobuco with Winter Ratatouille

Ossobuco with Winter Ratatouille


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


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.


  • Veal
  • 1h 45 Preparation/cooking time: ca. 30m + Braise: ca. 75m
  • Servings For 4 people
  • Nutrition 274 Kcal