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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.

Micol Negrin
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

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Yield:
6 servings (serving size: 1 veal shank)
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Ingredients

Ingredient Checklist

Directions

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  • Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.

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  • 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.

  • 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.

  • Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.

Nutrition Facts

358 calories; calories from fat 32%; fat 12.5g; saturated fat 4.2g; mono fat 4.5g; poly fat 1.3g; protein 49.2g; carbohydrates 9.8g; fiber 1.6g; cholesterol 186mg; iron 3.1mg; sodium 818mg; calcium 89mg.
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