Osso Buco - Recipe.com

By dorchuk

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Ingredients

• 4 Pounds veal shank, cut across the bone in 2 slices see savings
• 2 Tablespoons olive oil see savings
• 1 small onion, chopped see savings
• 1 small carrot, chopped see savings
• 3 garlic cloves, chopped see savings
• 1 Teaspoon salt see savings
• 1 Cup diced tomatoes, with their juice see savings
• 1 Cup dry white wine see savings
• 1 Teaspoon dried oregano leaves see savings
• 2 Tablespoons lemon zest or 2 strips lemon peel 2 x 1/2 see savings
• 1 Tablespoon unsalted butter see savings
• 1 Tablespoon grated Parmesan see savings
• 1/4 Cup chopped Italian parsley see savings

Preparation

Step 1

In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate.
Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot.
Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.
Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks.