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White Osso Bucco

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 slices veal shanks
*
¼ cup olive oil
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cup butter, unsalted
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3 cups white wine
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1 each lemon
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8 tablespoons parsley leaves
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Ingredients

Amount Measure Ingredient Features
8 slices veal shanks
*
59 ml olive oil
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79 ml butter, unsalted
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7.1E+2 ml white wine
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1 each lemon
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1.2E+2 ml parsley leaves
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Directions

Dredge the veal shank pieces well in flour.

In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foaming.

If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans.

Add the veal shanks to the skillet and arrange in a single layer.

Cook over moderately high heat until browned on one side.

Add a generous amount of salt and pepper.

Turn meat and brown the other side, and add salt and pepper.

Add enough white wine to nearly, but not quite, cover the meat.

Reduce heat to a barely bubbling simmer.

Cover with a well-fitting lid.

Cook at a simmer for 2½ hours.

Peel a thin layer of rind from the lemon.

Cut rind into fine strips.

Remove veal shanks to a warm plate.

The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact.

Keep meat warm through the next several steps.

Add lemon peel and chopped parsley to the sauce and place over high heat.

Boil vigorously for several minutes to reduce sauce slightly.

Stir to loosen any brown bits from the pan and then frequently to prevent burning.

Remove from heat and return shanks to skillet.

Spoon sauce over shanks and replace skillet lid.

Let sit for 3 to 5 minutes to reheat shanks.

Serve with sauce over shanks.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 259100% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 6mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 20% Vitamin C 22%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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