Tuscan Ossobuco

Oxmoor House
4 servings.


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4 (5-ounce) veal shanks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
Vegetable cooking spray
1 medium onion, thinly sliced and cut in half
3 cloves garlic
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
1/2 cup vermouth
1 1/2 teaspoons dried rosemary, crushed
1 (15-ounce) can cannellini beans, drained
1/4 cup chopped flat-leaf parsley
1/4 teaspoon freshly ground pepper


Trim fat from veal shanks. Combine flour, salt, and 1/4 teaspoon pepper; dredge veal shanks in flour mixture. Heat oil in a Dutch oven over medium-high heat; add veal shanks, and cook until browned on both sides. Drain and pat dry with paper towels; 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 garlic, and saute until tender. Return veal to Dutch oven. Add tomatoes, vermouth, and rosemary; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until veal is tender, turning once. Transfer veal to a serving platter; keep warm. Stir beans into tomato mixture; cook over medium heat until thoroughly heated. Spoon bean mixture over veal; sprinkle with parsley and 1/4 teaspoon pepper.

Created date

August 2009

Nutritional Information

Calories 326
Caloriesfromfat 22 %
Fat 8 g
Satfat 2.4 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 24.8 g
Carbohydrate 40.2 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 374 mg
Calcium 0.0 mg