Osso Buco

Cooking Light
4 servings


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2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 (10-ounce) veal shanks (1 1/2 inches thick)
1 tablespoon olive oil
1 cup minced carrot
1 cup minced celery
1 cup minced onion
1 cup dry white wine
1 large garlic clove, minced
1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
1/2 cup beef broth
2 teaspoons chopped fresh rosemary
1 bay leaf
Fresh rosemary (optional)


Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture.

Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredients, and cook for 5 minutes, stirring frequently to deglaze pan. Return veal to pan; add tomatoes and next 3 ingredients. Cover and bake at 350° for 2 hours or until veal is tender; discard bay leaf. Garnish with rosemary, if desired. Serve sauce with veal.

Created date

June 2004

Nutritional Information

Calories 468
Caloriesfromfat 26 %
Fat 13.3 g
Satfat 3.4 g
Monofat 5.6 g
Polyfat 1.4 g
Protein 60.6 g
Carbohydrate 15 g
Fiber 2.9 g
Cholesterol 233 mg
Iron 3.8 mg
Sodium 742 mg
Calcium 112 mg