Osso Bucco

By Tonya_Speed

NUTRITION per serving: 663 Calories; 37g Fat; 65g Protein; 10g Carbohydrate; 2g Dietary Fiber; 132mg
Cholesterol; 228mg Sodium. Exchanges: 0 Grain (Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat. Points:
16

Ingredients

• 3 tablespoons olive oil
• 6 pounds beef shanks, cut into 2 inch pieces (if you can't find them already sawed, have your butcher do this for you)
• Salt and pepper to taste
• 1 cup chopped onion
• 2 medium carrots, finely chopped
• 2 medium stalks celery, sliced
• 2 cloves garlic, pressed
• 1 cup low sodium beef broth
• 1 cup red wine (or use red grape juice with a splash of
• vinegar)
• 1 teaspoon marjoram
• 1 (14.5-oz.) can diced tomatoes
• 1 teaspoon Italian seasoning
• 1 lemon, zested

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet over medium heat, brown beef shanks in oil. Season with salt and
pepper to taste. Remove shanks from skillet and place in slow cooker. Add onion, garlic, carrot and celery; sauté
until onions are translucent. Remove skillet from heat and transfer veggies to slow cooker. Pour broth into skillet
and scrape up all of the browned bits from the bottom of the pan. Add wine and marjoram, blend well, and then
pour liquid over shanks. Add diced tomatoes and Italian seasoning to crock pot. Cover and cook on low heat setting
for about 8 hours, or until shanks are tender and cooked through. Remove shanks from slow cooker with a slotted
spoon, sprinkle on lemon zest and serve.

SERVING SUGGESTION: Garlic-sautéed green beans and a baked sweet potatoes along with a loaf of whole
wheat bread.