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Osso Buco
  (178 ratings) Nutrition Information:
Calories: 258Protein: 31 g Carbs: 21 g Fat: 5 g Saturated Fat: 1 g Sodium: 591 mg Fiber: 3 g
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This rich and savory dish combines tender veal, carrots, wine and tomatoes for an incredible meal. Serve with brown rice or roasted red potatoes and a green sa
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Ingredients:
4 (5 oz.) lean veal shanks
2 tablespoons all purpose flour
Cooking spray
1/2 cup onion, chopped
1/2 cup carrot, peeled and chopped
2 (14-1/2 oz.) cans diced tomatoes, undrained
1/4 cup dry white wine or water
1/2 cup low fat, low sodium beef broth
1/4 teaspoon freshly ground pepper
2 teaspoons parsley, chopped
2 tablespoons all purpose flour
Cooking spray
1/2 cup onion, chopped
1/2 cup carrot, peeled and chopped
2 (14-1/2 oz.) cans diced tomatoes, undrained
1/4 cup dry white wine or water
1/2 cup low fat, low sodium beef broth
1/4 teaspoon freshly ground pepper
2 teaspoons parsley, chopped
Directions:
| 1 | Trim fat from shanks and dredge in flour. Coat a Dutch oven or large saucepan with cooking spray and heat to medium-high heat. |
| 2 | Add shanks and cook until browned on all sides. Remove shanks and set |
| 3 | Pour off excess drippings from Dutch oven and re-spray with cooking spray and raise heat to medium-high. |
| 4 | Sauté onion and carrot until tender. Stir in tomatoes, wine, broth and pepper then add shanks. |
| 5 | Cover then bring to a boil. Reduce heat to low and let simmer for 20 minutes. Uncover and let simmer for an additional 30 minutes, stirring occasionally, until shanks are tender. |
| 6 | Serve shanks with vegetable mixture and sprinkled with chopped parsley. |
| 7 | ENJOY! |
| Ratings & Reviews |
(178 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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