Simple white ossobuco with plenty of carrots and celery, white wine, and onions, super good and very tender. Ossobuco is a muscular piece of bone-in meat from the end of the shoulder and thigh of veal, so cooking it in a stew makes it tasty and especially very delicate. Ossobuco is a typical dish from Lombardy, and it’s right to let them make it, obviously, I don’t consider myself at their level, but I simply intend to prepare it my way. Cooked with carrots and celery and flavored with parsley and lemon in large quantities before serving will make it even more tantalizing.

Difficulty: Medium
Cost: Medium
Preparation time: 50 Minutes
Portions: 2
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

453.84 Kcal

calories per serving

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Energy 453.84 (Kcal)
Carbohydrates 29.61 (g) of which sugars 6.51 (g)
Proteins 23.97 (g)
Fat 13.03 (g) of which saturated 0.11 (g)of which unsaturated 0.32 (g)
Fibers 6.20 (g)
Sodium 703.48 (mg)

Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to prepare simple white ossobuco

1.1 lbs veal ossobuco
2 onions
1 carrot
1 stalk celery
1 cup white wine
2 tbsps flour
1 cup water
1 tbsp chopped parsley
1 lemon (grated zest)

Tools

Casserole
Frying Pan

Steps

Quickly coat the ossobuco in flour, remove excess, and brown them in a pan with hot oil on both sides. Meanwhile, peel the onions and chop them, do the same with the carrot, peel it with a peeler, and cut it into slices. Clean the celery stalk and chop it too.
When the ossobuco is well browned, remove them from the pan and set aside. In the same pan, without washing it, add the mixed sauté of celery, carrots, and onion and let it brown.
Place the ossobuco above the sauté in the pan, salt and pepper, pour in the white wine and let it evaporate, add the water, cover for 30 minutes, and cook over medium heat. Then grate the zest of one lemon and chop it together with the parsley, pour them over the ossobuco, and continue cooking for another 10 minutes. Turn off and serve my simple white ossobuco still hot.