On the BBQ: Ossobuco stew

30 - 60 minutes
veal shanks (ossobuco)
BBQ tapas


Brush the shanks with olive oil, season with pepper and salt and grill both sides on the BBQ. Heat a little oil in a pan and sauté the onion, pepper and carrot. Add the shanks, together with the tomatoes, tomato puree and thyme.

Add the white wine and stock. Cover the pan and cook further. When done, add a splash of lemon juice. Remove the meat from the bone and garnish with parsley.

Tip: For those who enjoy the marrow from the bone: serve the marrowbone separately with a small spoon.


  • 2 pieces of veal shanks (ossobuco)
  • olive oil
  • pepper and salt
  • 1 sweet onion
  • ½ green pepper
  • 1 carrot
  • 6 peeled tomatoes
  • 1 tbsp tomato purée
  • 1 sprig of thyme
  • 100 ml white wine
  • 100 ml veal stock
  • 1 lemon
  • 1 sprig of parsley

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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