Osso Bucco

Submitted by matmob

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

3

POUNDS VEAL KNUCKLE
cut into 1 1/2 inch pieces *

½

CUP ALL-PURPOSE FLOUR

1

TEASPOON SALT

1

X BLACK PEPPER
freshly ground *

1

TEASPOON OREGANO

3

TABLESPOONS PARSLEY LEAVES
finely chopped

2

TEASPOONS LEMON ZEST
grated

2

EACH GARLIC CLOVES
finely chopped

2

EACH CARROTS
finely chopped

2

EACH CELERY STALKS
finely chopped

2

TABLESPOONS TOMATO PASTE

1

CUP WHITE WINE
dry *

2

TABLESPOONS VEGETABLE OIL

1

TABLESPOON CORNSTARCH
dissolved in 2 tablespoons cold water

6

SLICES LEMON *

Directions

Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind.

Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil.

Cover and place in a cold oven. Adjust the heat to 450℉ (230℃) and cook for 1½ hours.

Combine the cornstarch with water and stir into the pot juices.

Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened.

Garnish with lemon slices and serve with rice.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 37g (1.3 oz)

Amount per Serving

Calories 60 41% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 255mg 11%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 4%

Sugars g

Protein 2g

Vitamin A 44% • Vitamin C 7%

Calcium 2% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb