Osso Buco
Recipe from Better Homes and Gardens

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


Osso Buco

by 2  people

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Servings: Makes 6 servings
Prep Time: 25 mins
Total Time: 2 hrs 10 mins
Related Categories: Low Calorie, Low Fat, Veal
 
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Ingredients
  • 2  to 2 1/2 pounds
    veal shanks or meaty lamb shanks, cut crosswise into 2- to 2 1/2-inch-thick slices
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  • 2  tablespoons
    all-purpose flour
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  • 1/4  teaspoon
    lemon-pepper seasoning
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  • 2  tablespoons
    olive oil or cooking oil
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  • 1  14.5-ounce can
    diced tomatoes with basil, garlic, and oregano, undrained
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  • 1  cup
    chopped onion (1 large)
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  • 1/2  cup
    chopped celery (1 stalk)
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  • 1/2  cup
    chopped carrot (1 medium)
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  • 1/2  cup
    water
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  • 1/4  cup
    dry white wine or water
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  • 1  teaspoon
    anchovy paste (optional)
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  • 1  clove
    garlic, minced
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  • 1/2  teaspoon
    instant beef bouillon granules
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  • 1/2  teaspoon
    dried Italian seasoning, crushed
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  • 1/2  teaspoon
    finely shredded orange peel
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  • 3  cups
    hot cooked rice or couscous
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  • 1  tablespoon
    snipped fresh parsley
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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
Nutrition information
Calories 316, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 79 mg, Sodium 570 mg, Carbohydrate 34 g, Total Sugar 6 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 9%, Iron 17%. Exchanges: Vegetable 1, Starch 1.5, Lean Meat 2.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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