Veal Osso Buco with Gremolata

Veal Osso Buco with Gremolata
Veal Osso Buco with Gremolata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    (8-ounce) veal shanks, trimmed

  • 3/4

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper

  • 1/4

    cup all-purpose flour (about 1 ounce)

  • 1

    tablespoon butter, divided

  • 1

    cup finely chopped yellow onion (about 1 medium)

  • 1/2

    cup finely chopped carrot (about 1 medium)

  • 1/2

    cup finely chopped celery (about 1 stalk)

  • 2

    bacon slices, diced (uncooked)

  • 1

    cup dry white wine

  • 1

    cup fat-free, less-sodium beef broth

  • 1

    (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped

  • 1

    cup chopped fresh flat-leaf parsley

  • 1

    teaspoon grated lemon rind

  • 1

    garlic clove, minced

Directions

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour. Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal. Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender. Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.

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