Ossobuco
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill (plate), Dutch Oven
Ingredients
• 4 veal leg slices, 200 g each
• 500 g parsnips
• 250 ml cooking cream
• 300 g soup vegetables
• 1 tube of tomato paste
• 1 large can of chopped tomatoes
• 1 bottle of red wine
• 75g butter
• Salt
• Pepper
preparation
➊ First season the veal leg slices and sear them on the grill on both sides.
➋ Peel the vegetables and cut them into small cubes. Roast the diced vegetables in the Dutch oven and add a tube of tomato paste and continue to roast with the vegetables. Then deglaze with a sip of red wine and let it reduce.
➌ Add the canned tomatoes and the remaining red wine to the vegetables in the Dutch oven and season with salt and pepper. Add the seared veal leg slices to the Dutch oven, put the lid on the pot and spread around 5-7 glowing pieces of coal on top. Braise for around 2-2 ½ hours until the meat is tender.
➍ Meanwhile, cook the whole parsnips indirectly in a closed grill at around 160–170 °C for around 45 minutes to 1 hour until the parsnips are soft. Then peel the parsnips and puree them with cream and butter using a hand blender. Season with salt and pepper.
➎ Arrange everything nicely on 4 plates.
Recipe by Kalle Drews
“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.
www.karlheinzdrews.de
Recipe from FIRE&FOOD issue 02/2022