Ingredients per serve


Ossobuco burger

  • Large Carrots 1.0 x
  • Large onion 1.0 x
  • Celery Sticks 2.0 x
  • Olive oil 3.0 tbsp
  • Garlic bulbs 2.0 x
  • Veal shank 2.0 kg
  • Chicken Stock 2.5 l
  • White wine 200.0 ml
  • Salt And Pepper

Oven-dried tomatoes

  • Roma tomatoes 5.0 x
  • Salt
  • Olive oil 2.0 tbsp


  • Flat-leaf parsley 10.0 g
  • Garlic bulb 1.0 x
  • Mayonnaise 250.0 ml
  • Black Pepper
  • Lemon juice 1.0 tbsp
  • Lemon zest 1.0 tbsp


  • Beef tomatoes 2.0 x
  • Shallot 1.0 x
  • Salt 1.0 tsp
  • Black olives 30.0 g
  • Red wine vinegar 2.0 tbsp

Before serving

  • Burger buns 10.0 pc
  • Leaves of Romaine lettuce 10.0 x
  • Basil leaves 15.0 g

A recipe by Dutch chef Anne Zantinge. He braises the veal shank and presses it, while still warm, into a round mould, making a real gourmet burger.



  1. Ossobuco burger

    • Chop the carrot, the onion, the celery and the garlic. Fry in olive oil on low heat and add the meat. Deglaze with the wine and add the chicken stock. Braise the meat on a low temperature until very tender - about 2, 5-3 hours.
    • Pull the meat and press it into ring moulds while still warm. Leave to cool - this way the gelatine in the meat will solidify and the burger will keep its shape.
  2. Oven-dried tomatoes

    • Half the Roma tomatoes, drizzle with olive oil and sprinkle with salt and pepper.
    • Dry in the oven on a low temperature.
  3. Gremolata-mayonnaise

    • Finely chop the flat-leaf parsley and the garlic and mix with the mayonnaise.
    • Add lemon zest, lemon juice and black pepper.
  4. Tomato-salsa

    • Dice the beef tomatoes, discarding the interior.
    • Chop the shallots.
    • Mix tomatoes and shallots with the vinegar, salt, olives, olive oil and pepper.
  5. Before serving

    • Season the burgers with salt and pepper and cook the burger on both sides on high heat until crispy.
    • Slice the burger buns open, spread butter on them and grill cut side down on a skillet.
    • Build the burgers: put the burgers on a leaf of Romaine lettuce. Put a tablespoon of salsa and an oven-dried tomato on each burger.
    • Finish with gremolata-mayonnaise and garnish with fresh basil leaves.