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 325°F. 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. |