In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan; add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover; continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (33%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 225.6mg||69 %|
|Sodium 501.3mg||17 %|
|Potassium 1375.1mg||36 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 27.6g|
|Protein 61.2g||87 %|
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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: 625
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