Osso Buco

Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables.

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5.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 1 hr 45 mins

Osso Buco

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat.
  2. Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm.
  3. Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice.
  4. Makes 6 servings
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Nutrition Facts (Osso Buco)

  • Per serving:
  • 316 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 79 mg chol. ,
  • 570 mg sodium ,
  • 34 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 24 g pro.
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