Osso Buco

Cooking Light
4 servings.

Ingredients

+ Add To Shopping List
4 (5-ounce) veal shanks
2 tablespoons all-purpose flour
Olive oil-flavored vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped carrot
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
1/2 cup dry white wine
1/2 cup canned no-salt-added beef broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons minced fresh parsley (optional)
1 1/2 teaspoons grated lemon rind (optional)
1 1/2 teaspoons minced garlic (optional)

Preparation

Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add shanks; cook until browned on all sides. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.

Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.

Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.

Created date

January 1997

Nutritional Information

Calories 220
Caloriesfromfat 16 %
Fat 3.8 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.6 g
Carbohydrate 20.4 g
Fiber 2.4 g
Cholesterol 98 mg
Iron 0.0 mg
Sodium 443 mg
Calcium 0.0 mg