{"id":5908,"date":"2014-07-16T02:23:01","date_gmt":"2014-07-16T02:23:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5908"},"modified":"2014-05-30T03:00:08","modified_gmt":"2014-05-30T03:00:08","slug":"ossobuco-einer-griechischen-tonform","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/07\/16\/ossobuco-einer-griechischen-tonform\/","title":{"rendered":"Ossobuco in einer griechischen Tonform"},"content":{"rendered":"

Zutaten<\/strong>
\n3 Kalbshaxenscheiben (5-6 cm dick)
\n4 Kalbsmarkknochen
\n4 mittlere Karotten
\n1 Suppensellerie (Staude)
\n3 Stangen Staudensellerie
\n2 mittlere Zwiebeln
\n3 Knoblauchzehen
\n300 g Cherry Tomaten
\n1 Bund Blatt Petersilie
\n4 EL Butter
\nMehl
\n3 EL Oliven\u00f6l extra virgine
\n1\/4 l Weisswein
\n1\/4 l Fleischbr\u00fche + Br\u00fche zum Begie\u00dfen
\n1\/2 TL Thymian
\n1\/2 TL Oregano
\n2 Lorbeerbl\u00e4tter
\nSalz
\nSchwarzer Pfeffer<\/p>\n

Gremolata<\/em>
\n2 Unbehandelte Zitronen
\n2 Bund Petersilie
\n5 Knoblauchzehen<\/p>\n

Zubereitung<\/strong>
\nM\u00f6hren, Suppensellerie, Staudensellerie, 3 Zwiebeln und 3 Knoblauchzehen in kleine W\u00fcrfel schneiden. In einer Pfanne bei m\u00e4\u00dfiger Hitze 4 EL Butter zerlassen. Sobald das Fett klar ist, die Gem\u00fcsew\u00fcrfel unter R\u00fchren darin anschmoren, bis die leicht gebr\u00e4unt sind. Gem\u00fcse am Boden der Tonform gleichm\u00e4ssig ausbreiten.
\nHalbshaxen mit K\u00fcchengarn rund binden. Salzen und pfeffern, in Mehl wenden, \u00fcbersch\u00fcssiges Mehl wieder abklopfen. In einer Pfanne in 3 EL Oliven\u00f6l mit den Kalbsmarkknochen von beiden Seiten bei m\u00e4\u00dfiger Hitze hellbraun braten. Herausnehmen und auf das Gem\u00fcse setzen.
\nDas \u00d6l aus der Pfanne abgie\u00dfen. Bratfond mit 1\/4 l Wei\u00dfwein aufkochen, dabei r\u00fchren, bis der Satz aufgel\u00f6st und der Wein auf 4-6 EL Fl\u00fcssigkeit eingekocht ist. Den Backofen auf 160 Grad vorheizen.
\nTomaten mit kochendem Wasser \u00fcberbr\u00fchen. Man kann die Cherry Tomaten auch bereits vorgefertigt aber noch in Dosen kaufen. Die Cherrytomaten zerdr\u00fccken Petersilie mit Stengeln grob hacken.
\nPfannenfond mit 1\/4 l Fleischbr\u00fche aufgie\u00dfen, gehackte Petersilie, den Thymian, Oregano, Lorbeerbl\u00e4tter und die Tomatenst\u00fccke dazugeben. Aufkochen, mit Salz und Pfeffer w\u00fcrzen.
\nDie Sauce \u00fcber die Fleischst\u00fccke gie\u00dfen. Die Br\u00fche \u00fcberdeckt nun das gesamte Fleisch. Tondeckel auflegen und in den
\nOfen (Gas: Stufe 2) schieben. 3 Stunden schmoren.
\nF\u00fcr die Gremolata:<\/em> Schale von 2 Zitronen feinabraspeln. Petersilie fein hacken. 5 Knoblauchzehen ganz fein w\u00fcrfeln. Alles vermischen. Fertig geschmortes Fleisch in eine Sch\u00fcssel heben, Gem\u00fcse mit Sauce dar\u00fcber sch\u00f6pfen. Mit Gremolata bestreuen.
\nOssobuco, eine Kalbshaxe, die mit Fleisch und Knochen geschmort wird, ist ein typisches Beispiel f\u00fcr die K\u00fcche der Lombardei. Nur wenn Fleisch und Gem\u00fcse sachte und mit Geduld angeschmort werden, ergibt sich der unvergleichlich aromatische Geschmack, abgerundet durch das ausbratende Fett des Markknochens. Und um das St\u00fcck wirklich saftig zart zu bekommen, muss das Gericht mindestens 2 Stunden garen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 3 Kalbshaxenscheiben (5-6 cm dick) 4 Kalbsmarkknochen 4 mittlere Karotten 1 Suppensellerie (Staude) 3 Stangen Staudensellerie 2 mittlere Zwiebeln 3 Knoblauchzehen 300 g Cherry Tomaten 1 Bund Blatt Petersilie 4 EL Butter Mehl 3 EL Oliven\u00f6l extra virgine 1\/4 l Weisswein 1\/4 l Fleischbr\u00fche + Br\u00fche zum Begie\u00dfen 1\/2 TL Thymian 1\/2 TL Oregano … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,26],"tags":[158,726],"class_list":["post-5908","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","tag-griechisch","tag-kalbshaxe","item-wrap"],"yoast_head":"\nOssobuco 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