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Osso Buco

Yield 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.