Osso Buco (Braised Veal Shanks) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups finely chopped onion | 1/2 cup finely chopped carrots | 1/2 cup finely chopped celery |
| 1 clove garlic, minced | 1/4 cup butter or margarine, melted | 7 pounds (2-inch-thick) cross-cut veal shanks |
| 1/2 teaspoon salt | 1/2 teaspoon freshly ground pepper | 1 cup all-purpose flour |
| 1/2 cup olive oil | 1 cup Chablis or other dry white wine | 3 cups coarsely chopped tomato |
| 3/4 cup canned diluted chicken broth | 6 sprigs fresh parsley | 2 bay leaves |
| 1/2 teaspoon dried whole basil | 1/2 teaspoon dried whole thyme | grated lemon rind (optional) |
| chopped fresh parsley (optional) | ||
| 1 | Saute onion, carrot, celery, and garlic in butter in a large Dutch oven until vegetables are tender. Set aside. |
| 2 | Sprinkle veal with salt and pepper; dredge in flour. Heat oil in a large skillet; add veal, and cook until golden brown. Place veal in Dutch oven with sauteed vegetables. Discard oil. |
| 3 | Add wine to skillet, cook over medium heat until reduced to 1/2 cup. Stir in chopped tomato, chicken broth, parsley sprigs, bay leaves, basil, and thyme; bring wine mixture to a boil, and pour over veal in Dutch oven. Cover and bake at 350 F for 1-1/2 hours or until veal is tender. |
| 4 | Remove veal and vegetables to a serving platter, using a slotted spoon. Remove and discard bay leaves. If desired, garnish veal and vegetables with grated lemon rind and chopped fresh parsley. |