Veal Osso Buco with Gremolata

Becky Luigart-Stayner

Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.

Yield: 6 servings (serving size: 1 veal shank)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 32%
  • Fat: 12.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 49.2g
  • Carbohydrate: 9.8g
  • Fiber: 1.6g
  • Cholesterol: 186mg
  • Iron: 3.1mg
  • Sodium: 818mg
  • Calcium: 89mg

Ingredients

  • 6 (8-ounce) veal shanks, trimmed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter, divided
  • 1 cup finely chopped yellow onion (about 1 medium)
  • 1/2 cup finely chopped carrot (about 1 medium)
  • 1/2 cup finely chopped celery (about 1 stalk)
  • 2 bacon slices, diced (uncooked)
  • 1 cup dry white wine
  • 1 cup fat-free, less-sodium beef broth
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
  • 1 cup chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced

Preparation

  1. Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
  2. Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
  3. Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
  4. Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.
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