Main courses · Meat & poultry
Ossobuco with orange and fennel salad
To make your own Beef stock paste, see Cookidoo® for the recipe.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 165 min
- Total
- 165 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Well rated
- plain flour
- 30 g
- dried fennel seeds
- 2 tsp
- sea salt
- 0.5 tsp
- ground black pepper
- 0.3 tsp
- extra virgin olive oil
- 20 g
- brown onion
- 200 g
- celery
- 100 g
- carrot
- 100 g
- water
- 250 g
- red wine
- 200 g
- canned chopped tomatoes
- 400 g
- Beef stock paste
- 2 tsp
- tomato paste
- 50 g
- fresh thyme
- 2 sprigs
- orange
- 1
- beef
- 1.5 kg
- dried pitted prunes
- 12
- fennel bulb
- 1
- fennel bulb
- 1
- celery stalks
- 3
- extra virgin olive oil
- 2 tbsp
- orange
- 0.5
- orange juice
- 2 tbsp
- fresh parsley
- 2 sprigs
- sea salt
- sea salt
- ground black pepper
- ground black pepper
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 86.1 g
- Energy
- 3,787.4 kJ
- Calories
- 905.2 kcal
- Fat
- 41 g
- Fibre
- 7.9 g
- Carbohydrates
- 42.7 g
Cooking instructions are available on the original Cookidoo® page.
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