Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 489.3
- Total Fat: 12.0 g
- Cholesterol: 257.7 mg
- Sodium: 825.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.7 g
- Protein: 70.8 g
View full nutritional breakdown of Osso Buco calories by ingredient
Osso Buco
Submitted by: SULABLUENumber of Servings: 4
Ingredients
-
1.75 pounds young beef shank (or veal)
2C onion
1C celery
1C carrots
2T tomato paste
4oz white wine
2T butter, unsalted
1Qt beef broth or stock (low sodium)
1 spring fresh rosemary
1 spring fresh thyme
2 whole cloves
Zest of 1 lemon
Directions
Season shanks with salt and pepper to taste. Brown shanks, remove from pan and set aside.
Deglaze pan with wine, reduce wine to 1/3rd. Add butter, onions, carrots, and celery. Cook until tender and onions are translucent.
Add rosemary, thyme and cloves tied in cheesecloth (boquet garni). Put shanks back in pan and add beef broth/stock. Simmer for 2-3 hours until fork tender.
When tender, remove shanks and set aside. Remove boquet garni. Add lemon zest. Bring dutch oven to a boil and reduce remaining contents to desired thickness.
Serving Size: about 6 ounces of meat and 1/4th of sauce after reduced.
Number of Servings: 4
Recipe submitted by SparkPeople user SULABLUE.
Deglaze pan with wine, reduce wine to 1/3rd. Add butter, onions, carrots, and celery. Cook until tender and onions are translucent.
Add rosemary, thyme and cloves tied in cheesecloth (boquet garni). Put shanks back in pan and add beef broth/stock. Simmer for 2-3 hours until fork tender.
When tender, remove shanks and set aside. Remove boquet garni. Add lemon zest. Bring dutch oven to a boil and reduce remaining contents to desired thickness.
Serving Size: about 6 ounces of meat and 1/4th of sauce after reduced.
Number of Servings: 4
Recipe submitted by SparkPeople user SULABLUE.
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