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Osso Buco Sandwich
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Osso Buco Sandwich

3 godz.Porcje: 4Nutri-Score C€€€
od @sanbuk.days1 importugotowano 0 razy
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Składniki

4 osoby
  • veal shanks (tied, patted dry)Mięso4 kawałki
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy3 g
  • flour (for dredging)Spiżarnia60 g
  • olive oilSpiżarnia45 ml
  • butterNabiał30 g
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • carrots (finely chopped)Warzywa i owoce2 kawałki
  • celery stalks (finely chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce3 kawałki
  • tomato pasteSpiżarnia30 g
  • dry white wineNapoje200 ml
  • beef stockSpiżarnia500 ml
  • bay leafPrzyprawy2 kawałki
  • thyme (fresh sprigs)Przyprawy3 g
  • lemon zest (grated)Warzywa i owoce1 kawałek
  • parsley (chopped)Warzywa i owoce15 g
  • ciabatta bread (halved lengthwise)Piekarnia4 kawałki
  • provolone cheese (sliced)Nabiał120 g
  • arugula (washed)Warzywa i owoce40 g

na porcję

Wartości odżywcze

655kcal

Węglowodany
53 g
Białko
44 g
Tłuszcz
30 g
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Przybory

  • Garnek żeliwny
  • Patelnia
  • Szczypce kuchenne
  • cutting board

krok po kroku

Przygotowanie

  1. Season and dredge the veal

    • Pat the veal shanks dry and tie them so they hold their shape.
    • Season generously with salt and pepper, then dredge in the flour, shaking off the excess.
    Krok 1

  2. Brown the shanks

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the veal shanks on all sides until deeply golden, then set aside.
    Krok 2

  3. Build the base

    • Lower the heat, add the butter and soften the onion, carrots and celery.
    • Stir in the garlic and tomato paste and cook until darkened.
    Krok 3

  4. Deglaze and braise

    • Pour in the white wine and scrape up the browned bits.
    • Return the shanks to the pot, add the stock, bay leaves and thyme.
    • Cover and braise gently until the meat falls off the bone.
    Krok 4

  5. Make the gremolata

    • Combine the lemon zest, parsley and a little minced garlic.
    Krok 5

  6. Shred the meat

    • Lift out the shanks, discard the bones and ties, and pull the meat apart.
    • Reduce the braising juices until glossy and spoon them over the meat.
    Krok 6

  7. Assemble the sandwiches

    • Toast the ciabatta halves cut side down in a pan.
    • Pile on the shredded osso buco, top with provolone and let it melt.
    • Finish with arugula and gremolata, close the sandwiches and serve.
    Krok 7
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