Osso Buco with Balsamic Onions

Randy Mayor; Lydia DeGaris-Pursell

Yield:

4 servings

Recipe from

Nutritional Information

Calories 653
Caloriesfromfat 19 %
Fat 14 g
Satfat 4.5 g
Monofat 5 g
Polyfat 1.7 g
Protein 77.7 g
Carbohydrate 49.2 g
Fiber 7.3 g
Cholesterol 264 mg
Iron 7.2 mg
Sodium 1196 mg
Calcium 216 mg

Ingredients

4 cups vertically sliced onion
1 1/2 cups dry white wine, divided
1 tablespoon sugar
2 teaspoons dried thyme, divided
1/2 teaspoon black pepper, divided
3 tablespoons balsamic vinegar
4 (10-ounce) veal shanks (1 1/2 inches thick)
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
4 garlic cloves, minced
1/2 cup tubetti (small, tube-shaped pasta)
1 (19-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup sliced fresh basil
2 teaspoons lemon zest

Preparation

Combine onion, 1/2 cup wine, sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar; cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup onion mixture; set aside.

Sprinkle the veal with 1/4 teaspoon black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans; simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.

Note:

November 2001