Veal Osso Buco

4,993views
4 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 9 hrs (low) or 4-4.5 hours (high)
Rate me!


Veal Osso Buco
Ingredients
2 1/2
pounds veal shank cross-cuts (4 to 6)
 
Salt and ground black pepper (optional)
2
tablespoons cooking oil
2
14 1/2 ounce cans diced tomatoes with basil, garlic, and oregano
1/2
cup dry red wine
 
Gremolata (optional)
 
Hot cooked rice (optional)
Directions
  1. If desired, season veal with salt and pepper. Place flour in a shallow dish. Dip veal in flour to coat. In a large skillet, brown veal, half at a time, in hot oil over medium-high heat, turning once. Drain off fat. Place veal in a 3-1/2 or 4-quart slow cooker. Pour undrained tomatoes and the wine over veal in cooker.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
  3. Using a slotted spoon, transfer meat and tomatoes to a serving dish. If desired, sprinkle with Gremolata and serve with hot cooked rice. Makes 4 to 6 servings.
Gremolata
Ingredients
1/2
cup snipped fresh parsley
2
Directions
  1. In a small bowl, stir together parsley, lemon peel, and garlic.
Nutrition Facts (Veal Osso Buco)
    Per serving:
  • 397 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 163 mg chol.,
  • 1249 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 13 g sugar,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X