Osso Buco

Osso Buco
Osso Buco

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    pounds veal shank cut across the

  • bone in 2" slices

  • 2

    tablespoons olive oil

  • 1

    small onion chopped

  • 1

    small carrot chopped

  • 3

    garlic cloves chopped

  • 1

    teaspoon salt

  • 1

    cup diced tomatoes with their juice

  • 1

    cup dry white wine

  • 1

    teaspoon dried oregano leaves

  • 2

    strips lemon peel - (2" by 1/2")

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon grated imported parmesan cheese

  • 1/4

    cup chopped Italian (flat leaf) parsley

Directions

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. This recipe yields 6 servings. Carbohydrates: 4 grams Net Carbs: 3 grams Fiber: 1 grams Protein: 59 grams Fat: 17.5 grams Calories: 447

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