Osso Buco
Ingredients
- 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)
Nutrition 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
How to Make It
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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.
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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.
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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.
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