Braised Osso Buco

By seo53

Ingredients

• 2 Veal shanks (about 12 ounces each), cut 2 inches thick
• 2 tablespoons olive oil
• salt and pepper, to taste
• 2 ribs of celery, chopped
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 2 cups prepared marinara sauce
• 2 cups chicken broth
• 2 cups dry white wine
• Saffron Orzo (see recipe)
• Gremolata (see recipe), for serving

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 F. Heat the oil over medium heat in a heavy, ovenproof casserole. Salt and pepper the veal, place in the casserole and brown well, turning, for 10 minutes; remove to a plate. Reduce heat to medium low, add the vegetables to the casserole and cook for 10 minutes. Add marinara sauce, broth and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Return veal to the casserole, cover and braise in the oven for 2 hours. Remove casserole from the oven and skim the fat from the surface. Serve the osso buco in shallow bowls over Saffron orzo, sprinkle with the Gremolata

560 calories
18g fat
30g carbs
51g protein