Veal Osso Buco

Veal Osso Buco
4 to 6
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, Monounsaturated 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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