Ossobuco from Nyborg

Photo: VisitNyborg

In a collaboration across the farm shops Rosilde HøjgaardKildegaard - Highland Cattle and Restaurant Central Caféen this classic winter dish has been given a delicious twist by Nyborg.

More food with local ingredients

If you cook with seasonal ingredients that are bought locally, you make sustainable food.

Here you will be inspired to make your own ossobuco, which is a delicious winter dish. The local chef, Jakob Krøll, from Restaurant Centralen in Nyborg has made this recipe for ossobuco with a delicious twist. The seasonal greens are bought at the organic farm shop Rosilde Højgaard, and the meat is bought at the farm shop Kildegaard - Highland Cattle, which has its own breeding animals of the Scottish Highland Cattle breed.

How to make ossobuco with lukewarm kale salad and mashed potatoes with herbs.

Recipe for ossobuco by Jakob Krøll, owner and restaurant manager at Restaurant Centralen in Nyborg. The recipe is for 4 people.


You will need the following:

4 pieces. Ossobuco (800 - 1000g)
2 parsnips
1 parsley root
2 carrots
1 leek
1 quarter celery
2 common onions
1 clove of garlic
1½ liter calf fund
3 dl. Red wine
2 lemons
Salt and pepper
Butter and oil for frying
Rosemary and bay leaves
A little cream for the sauce that needs to be in just before serving

Warm kale salad

You will need the following:

½ kg of fresh kale
2 pcs. good apples eg belle boskoop
1 banana shallot onion
1 lemon
White wine vinegar
Roasted almond chips
Butter or oil for sautéing
Salt and pepper

Crushed potatoes

You will need the following:

800 - 1000g peeled potatoes
Fresh rosemary
Fresh tarragon
Lemon juice
Salt and pepper
2 chopped banana shallots


Course of action


1. The ossobuco is easily cut 3 to 4 places round the edge. You do this so that they do not bend too much during tanning.

2. All root vegetables are washed and cut into smaller pieces, however, the celery must be peeled before it is cut into smaller pieces.

3. One lemon is washed and cut into small pieces.

4. Heat a pan with half butter and half oil, place the meat on the pan and let it brown for 2-3 minutes on each side until it has a good crust, remember to season with salt and pepper.

5. When the meat is browned, place it in a fireproof dish or a frying pan with bay leaves. On the same pan come the sliced ​​root vegetables, which are well browned before being poured over the meat.

6. The pan is placed again on the stove, and red wine is added, which is boiled in to approx. The half.

7. Add veal stock and let it cook well for 1 - 2 min. Before pouring over meat and root vegetables.

8. Cut the lemon into small pieces and cover them with a little fresh rosemary (use the whole stem), then put a lid on (use a tin foil if you do not have a lid) and put it in a preheated oven at 180 degrees for approx. 2 - 3 hours. Remember to check regularly and possibly. add a little more veal stock.

9. The ossobuco is finished when it begins to detach from the bone, cut if necessary. a small edge of and taste if it is tender.

10. When done, sift the sauce into a saucepan and reduce. The sauce should boil down so that it becomes strong, add a little cream and season with salt, pepper and lemon juice.

11. The root vegetables from the brazing are thrown out.

Crushed potatoes

1. The potatoes are washed and put in a pan with water and salt, they are boiled until tender, adjust it when the ossobuco is done.

2. The water is poured from the potatoes - just leave them in the pot. Use a saucepan or soup spoon to mash them.

3. When they are crushed well, add chopped herbs and chopped onions and season with salt and pepper as well as lemon juice.

4. Serve the mashed potatoes in a bowl and sprinkle if necessary. chopped herbs as a garnish.

Warm kale salad

1. The fresh kale is picked and rinsed really well and laid on a cloth and dried a little.

2. The apples are cut into thin slices and then cut into strips. Turn the strips in a little lemon juice so they do not get dark.

3. The shallots are peeled and sliced to taste.

4. When everything is ready, put a pan or pan over to make the warm salad in. Add butter and it should not brown.

5. Put onion on the pan and let it all sauté for about a minute on medium heat.

6. Then add the cabbage and apples, and turn it around until the cabbage has changed color and turned a nice light green, add a little white wine vinegar and lemon juice and let it boil quickly together with the cabbage, apples and onions, season with salt and pepper.

7. When serving, it is advantageous to sprinkle toasted almond chips or toasted almond dust over the salad (toasted almond chips that have been blended).

All vegetables are sold at the farm shop Rosilde Højgård and are seasonal vegetables, which means that they are sold primarily during the winter. At Kildegard - Highland Cattle, meat from own breeding is sold.




kartofler med urter

This is where the ossobuco came from