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Tuscan Ossobuco

Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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