Osso Bucco
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 628.5
- Total Fat: 14.7 g
- Cholesterol: 281.0 mg
- Sodium: 1,837.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 4.1 g
- Protein: 81.2 g
View full nutritional breakdown of Osso Bucco calories by ingredient
Number of Servings: 4
Ingredients
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Olive Oil, 1 tbsp (remove)
*Flour, white, 0.5 cup (remove)
*Veal, shank (fore and hind), separable lean only, cooked, braised, 4 piece, cooked, excluding refuse (yi (remove)
Onions, raw, 2 cup, chopped (remove)
Carrots, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Garlic, 4 tsp (remove)
Bay Leaf, 1 grams (remove)
Spearmint, 2 tbsp (remove)
Thyme, fresh, 4 tsp (remove)
Basil, 2 tbsp (remove)
Brown Sugar, 4 tsp unpacked (remove)
Red Wine, 8 fl oz (remove)
Beef broth, bouillon, consomme, 8 cup (remove)
Parsley, 0.75 cup (remove)
Directions
1. In large Stock Pot, add olive oil.
2. Season the veal with Salt & Pepper
3. Dredge Veal in Seasoned flour (parsley), coating each side completely.
4. When oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove shanks and set aside.
5. Add the onion to the pan and saute for 2 minutes. Add carrots and celery and continue to saute for 1 minute. Stir in the garlic,basil, mint, bay leaves, and thyme. Cook for 1 minute.
6. Remove the bay leaves, add the brown sugar and carmalize the pan contents for about 1 minute. Deglaze the pan with the red wine, scrapping the bottom to loosen the browned particles. Add the stock. Bring liquid up to a boil and reduce to simmer
7. Add shanks and continue to cook for about 2 hours, basting the shanks often, until meat falls off bone.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESSSANDAR.
2. Season the veal with Salt & Pepper
3. Dredge Veal in Seasoned flour (parsley), coating each side completely.
4. When oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove shanks and set aside.
5. Add the onion to the pan and saute for 2 minutes. Add carrots and celery and continue to saute for 1 minute. Stir in the garlic,basil, mint, bay leaves, and thyme. Cook for 1 minute.
6. Remove the bay leaves, add the brown sugar and carmalize the pan contents for about 1 minute. Deglaze the pan with the red wine, scrapping the bottom to loosen the browned particles. Add the stock. Bring liquid up to a boil and reduce to simmer
7. Add shanks and continue to cook for about 2 hours, basting the shanks often, until meat falls off bone.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRINCESSSANDAR.
Member Ratings For This Recipe
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