Ossobuco with Plums
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
822
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 51.7 mg | (431 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,939 mg | (48 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 20.9 mg | (261 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 750 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms Veal shank (cut into 5 cm thick slices)
- 200 grams onions
- 1 garlic clove
- 200 grams Tomatoes
- 200 grams Plum
- 2 Tbsps Pastry flour
- 2 Tbsps vegetable oil
- 20 grams butter
- ⅛ l white wine
- 200 milliliters Veal stock (from a jar)
- salt
- peppers
- 1 bunch Basil
Preparation steps
1.
Rinse meat, pat dry and score skin edges. Peel onions and cut into wedges. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds. Halve and pit plums. Coat meat slices with flour. Heat oil in a pan and sear meat on both sides, remove from the pan. Add butter to the pan and saute onions and garlic for a few minutes. Deglaze pan with wine and reduce by half. Add tomatoes, plums and veal stock and bring to a boil. Return meat to the pan and simmer, covered, for about 1½ hours on low heat, season with salt and pepper.
2.
Garnish with basil and serve.
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