Osso Buco

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

48

  ounces

  veal shank -- 6 each

1/2

  cup

  all-purpose flour

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  small

  onion -- diced

1

  small

  carrot -- diced

1

  stalk

  celery -- diced

2

tablespoons

  no salt added tomato paste

1

  cup

  white wine

2

  cloves

  garlic -- minced

14 1/2

  ounces

  no salt added diced tomatoes with basil & garlic & oregano

3

  cups

  low sodium beef broth

1

  teaspoon

  Italian seasoning

4

tablespoons

  olive oil

Heat oven to 325F.

Mix flour, salt, and pepper together.

Tie the veal shanks with kitchen twine to keep them together.

Dredge the veal in the flour mixture.

Heat the oil on medium-high in a Dutch oven and brown the veal in batches cooking for 8 to 10 minutes per side. Transfer to a plate.

Add onion, carrot, and celery to pot. Cook until softened about 5 minutes.

Add garlic and tomato paste. Cook for 30 seconds.

Add wine to pan and scrape up the browned bits.

Add stock, tomatoes, and Italian seasoning and return veal to pot. Increase heat to high and cook until boiling.

Remove from stove and cover and put in oven. Cook until veal is fork tender 2 to 2 1/2 hours.

Skim the fat off of the sauce before serving and remove string from cutlets.

Makes 6 servings.

Per Serving: 474 Calories; 16g Fat (33.2% calories from fat); 55g Protein; 18g Carbohydrate; 3g Dietary Fiber; 177mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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