Osso Bucco
Yield
10 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
veal knuckle
cut into 1 1/2 inch pieces |
*
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
oregano
|
|
| 45 | ml |
parsley leaves
finely chopped |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
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.
