Osso Bucco


Serves: 4
Total Calories: 421

Ingredients

4 1 inch thick osso bucco veal shanks
1 cup flour for dredging
1/2 cup extra virgin olive oil
1 white onion, thinly sliced
1 bay leaf
2 small carrots, thinly sliced
1 rib celery, diced
1/2 cup dry white wine
2 1/2 cups canned diced tomatoes
1 tablespoon tomato paste
2 tablespoons flat leaf parsley, coarsely chopped
1 tablespoon grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Dredge the veal shanks in flour to coat evenly. Brown the shanks in olive oil in a skillet and remove to a platter.

Add the onion, bay leaf, carrot and celery and cook over medium heat until the onion is translucent. Add the wine and simmer until the wine evaporates. Add the veal shanks, tomatoes, tomato paste and cover. Simmer for 1 ½ hours.

When done, remove the veal from the pan. Strain the sauce and puree the vegetables in a blender or food processor. Place the meat, the puree and the sauce in the pan, stir in the parsley, lemon zest, salt and
pepper, cover and simmer for 5 minutes to blend the flavors.

Nutritional Facts:

Serves: 4
Total Calories: 421
Calories from Fat: 240

This Osso Bucco recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.




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