200°C · 20-35 minAllergens
Lactose
Selderij
Ei
SulfietItalian Ossobuco
Italian slow food! The high-quality ossobuco (veal shank) is slow-cooked for hours in a sauce made with pure Italian ingredients, such as capers, white wine, and fresh tomatoes. This sauce is then used as a base for a refined ratatouille. Served with grilled polenta and to perfect this luxurious dish, I include a pot of gremolata, a mixture of fresh parsley, lemon zest, and garlic.
Italian Ossobuco
Ossobuco (Beter Leven 2 sterren), aubergine, courgette, tomatoes, red pepper, celery, white onion, carrot, garlic, lemon, fresh parsley, rosemary, kalamata olives, capers, Parmesan cheese, pasteurised free-range egg, polenta (cornmeal), white wine, organic vegetable stock, butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the ossobuco with ratatouille loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the polenta on the baking paper in the last minute. Serve with the gremolata (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the ossobuco with ratatouille covered with an ovenproof plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). In the last 7 minutes, heat the polenta uncovered on the baking paper alongside. Serve with the gremolata (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.