Osso Buco
By á-174942
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
Details
Servings 6
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.
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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