Try this osso bucco (braised veal shanks) recipe, or contribute your own.
Suggest a better descriptionSeason veal shanks with salt. Dredge in flour. put cord around each shank. Heat skillet until hot and then add the olive oil in large. Add veal shanks and brown each side, about 3 minutes/side. Remove shanks to a plate.
To the same skillet cook the onions for 3 minutes. Then add the celery, carrots, garlic and tomato paste and cook about 5 minutes. Add the canned diced tomatoes, white wine, chicken stock and bring to a boil. Add bouquet garni- garlic clove, rosemary, thyme and bay leave. Add in the veal shanks. stir well and make sure the veal shanks are covered. Bake at 325 for 2 hours. Season with salt if needed. Top veal with chopped parsley. Serve with mashed potatoes. Recipe modified from Julia and Chef Brewa 2/2020.
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Serving Size: 1 Serving (594g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 498 | ||
Calories from Fat: 136 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 256.3mg | 79 % | |
Sodium 1075.8mg | 37 % | |
Potassium 1658mg | 44 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 12.1g | ||
Protein 72.5g | 104 % | |
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: 498
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