Recipes

Ossobuco à la Styrian

Name: post_title
Prep time: 3 h
Cook time: 2 h 30 min
Ingredients: recipe-3596-ingredients-fieldtype

Difficulty level: medium

180 Min. Preparation time
4Portions
160 °COber-/Unterhitze

Meat

8 veal shank slices
150 g shallots
150 g carrots
3 cloves of garlic
150 g celery
Salt, pepper (freshly ground)
Olive oil (for frying)
3 tbsp tomato purée
2 sprigs of rosemary
200 ml white wine
500 ml veal stock

Gremolata

1/2 bunch parsley (finely chopped)
Zest of 1 organic lemon
2 garlic cloves (finely chopped)
50 g Steirerkraft pumpkin seeds, chopped
Steirerkraft pumpkin seed oil PGI (for dressing)

Citrus polenta

600 ml milk
400 ml whipping cream
Salt, pepper (freshly ground), nutmeg
100 g Steirerkraft 1-minute polenta, fine
50 g parmesan (finely grated)
Zest and juice of 1 organic lemon
Zest of 1 organic lime

Shop products online

Preparation

Peel the shallots, carrots, garlic and celery as necessary and cut them into small cubes. Season the meat and brown it in oil on both sides. Sauté the vegetables briefly in an ovenproof pan with some olive oil. Add the tomato purée and rosemary, continue to fry briefly and then add the white wine. Simmer until the liquid is reduced by half. Then pour in the stock, bring to the boil and add the meat. Put the pan containing the meat into the preheated oven at 160 °C top/bottom heat and cook for 2 – 2,5 hours. Then remove the meat from the stock and put it on one side. Sieve the cooking liquid and vegetables and allow this sauce to boil down a little.
To make the gremolata, combine the parsley, lemon zest, garlic and pumpkin seeds until well mixed and dress with a dash of pumpkin seed oil. Season with a little salt and pepper.
To make the lemon polenta, heat the milk and cream in a pan with the salt, pepper and nutmeg and bring to the boil. Stir in the polenta and cook briefly, stirring all the time. Turn off the heat and leave the mixture to stand for 10 minutes. Just before serving stir the parmesan, lemon/lime zest and the lemon juice into the polenta mixture.

Print recipe

Products you need for this recipe

Discover all products

Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…

from € 3,89 incl. VAT

€ 3,89 – € 14,29 incl. VAT., excl. Shipping costs

More information

Select options

1-minute-polenta fine-grain

Count to 60, keep stirring with a spoon and its…

from € 3,49 incl. VAT

€ 3,49 – € 6,49 incl. VAT., excl. Shipping costs

More information

Select options

Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…

from € 3,50 incl. VAT

€ 3,50 – € 18,90 incl. VAT., excl. Shipping costs

More information

Select options

Preparationvideo

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Learn more


Ossobuco à la Styrian Difficulty level: medium 180 Min. Preparation time 4 Portions 160 °C Ober-/Unterhitze Meat 8 veal shank slices 150 g shallots 150 g carrots 3 cloves of garlic 150 g celery Salt, pepper (freshly ground) Olive oil (for frying) 3 tbsp tomato purée 2 sprigs of rosemary 200 ml white wine 500 ml veal stock Gremolata 1/2 bunch parsley (finely chopped) Zest of 1 organic lemon 2 garlic cloves (finely chopped) 50 g Steirerkraft pumpkin seeds, chopped Steirerkraft pumpkin seed oil PGI (for dressing) Citrus polenta 600 ml milk 400 ml whipping cream Salt, pepper (freshly ground), nutmeg 100 g Steirerkraft 1-minute polenta, fine 50 g parmesan (finely grated) Zest and juice of 1 organic lemon Zest of 1 organic lime Shop products online Preparation Peel the shallots, carrots, garlic and celery as necessary and cut them into small cubes. Season the meat and brown it in oil on both sides. Sauté the vegetables briefly in an ovenproof pan with some olive oil. Add the tomato purée and rosemary, continue to fry briefly and then add the white wine. Simmer until the liquid is reduced by half. Then pour in the stock, bring to the boil and add the meat. Put the pan containing the meat into the preheated oven at 160 °C top/bottom heat and cook for 2 – 2,5 hours. Then remove the meat from the stock and put it on one side. Sieve the cooking liquid and vegetables and allow this sauce to boil down a little. To make the gremolata, combine the parsley, lemon zest, garlic and pumpkin seeds until well mixed and dress with a dash of pumpkin seed oil. Season with a little salt and pepper. To make the lemon polenta, heat the milk and cream in a pan with the salt, pepper and nutmeg and bring to the boil. Stir in the polenta and cook briefly, stirring all the time. Turn off the heat and leave the mixture to stand for 10 minutes. Just before serving stir the parmesan, lemon/lime zest and the lemon juice into the polenta mixture. Print recipe

Ossobuco à la Styrian

Preparation

Pumpkin seeds coarsely chopped

1-minute-polenta fine-grain

Pumpkin seed oil Premium

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

Questions about the online shop