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Veal Osso Buco

Makes: 4 to 6 servings
Prep 20 mins Cook 8 hrs to 9 hrs  (low) or 4-4.5 hours (high)
Veal Osso Buco
Ingredients
  • 2 1/2 - 3  pounds  veal shank cross-cuts (4 to 6)
  •  Salt and ground black pepper (optional)
  • 1/4  cup  all-purpose flour
  • 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  teaspoons  finely shredded lemon peel
  • 2  cloves garlic, minced
Directions

1. In a small bowl, stir together parsley, lemon peel, and garlic.

Nutrition Facts (Veal Osso Buco)
  • Servings Per Recipe 4,
  • cal. (kcal) 397,
  • Fat, total (g) 9,
  • chol. (mg) 163,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (g) 46,
  • vit. A (IU) 1166,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 16,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1249,
  • Potassium (mg) 732,
  • calcium (mg) 182,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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