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Suggest a better descriptionPreheat oven to 350 degrees. Season the veal with salt and pepper. Heat the olive oil and butter together in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes. When the vegetables have begun to cook and wilt, add the white wine and deglaze the pan. Add the two zests and juices and allow to reduce for several minutes. Then add the tomatoes and allow to boil before carefully pouring over veal shanks in the casserole. Add the hot stock and the herbs to the casserole and braise, covered for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you move them from the oven. Do not remove until fork tender. After you have removed the veal from the vegetable sauce, stir in the gremolada and allow to be warmed through by the vegetable sauce. Serve veal shanks with some of the sauce spooned over the top. Cool for 10 minutes before serving. Yield: 4 servings NOTES : Guest host: Michael Lomonaco Recipe by: Cooking Live Show #CL8845 Posted to MC-Recipe Digest V1 #536 by Angele Freeman
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Serving Size: 1 Serving (4672g) | ||
Recipe Makes: 1 | ||
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Calories: 5226 | ||
Calories from Fat: 2343 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 260.4g | 347 % | |
Saturated Fat 123.1g | 615 % | |
Monounsaturated Fat 83.3g | ||
Polyunsanturated Fat 18.3g | ||
Cholesterol 2718.4mg | 836 % | |
Sodium 4384.7mg | 151 % | |
Potassium 11885.1mg | 313 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 58.4g | ||
Protein 615.1g | 879 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5226
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