Veal Osso Buco

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)
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Veal Osso Buco
2 1/2
pounds veal shank cross-cuts (4 to 6)
Salt and ground black pepper (optional)
tablespoons cooking oil
14 1/2 ounce cans diced tomatoes with basil, garlic, and oregano
cup dry red wine
Gremolata (optional)
Hot cooked rice (optional)
  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.
cup snipped fresh parsley
  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
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