Veal Osso Buco

Veal Osso Buco

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Servings: 4 to 6
Prep Time: 20 mins
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  • 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)
  • 1/2  cup 
    snipped fresh parsley
  • 2   teaspoons 
    finely shredded lemon peel
  • 2   
    cloves garlic, minced

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.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
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.
In a small bowl, stir together parsley, lemon peel, and garlic.

Nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 9, chol. (mg) 163, sat. fat (g) 2, carb. (g) 25, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 13, pro. (g) 46, vit. A (IU) 1166.17, vit. C (mg) 14.17, Thiamin (mg) 0.16, Riboflavin (mg) 0.62, Niacin (mg) 15.99, Pyridoxine (Vit. B6) (mg) 0.66, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 2.14, sodium (mg) 1249, Potassium (mg) 732, calcium (mg) 181.74, iron (mg) 5.22, Percent Daily Values are based on a 2,000 calorie diet
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