OSSO BUCO

Osso Buco image

This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person.

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6 servings.

Number Of Ingredients 18

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Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 veal shanks
5 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon rubbed sage
2 medium carrots, sliced
1 medium onion, chopped
1 celery rib, cut in 1/2-inch slices
1 garlic clove, minced
1-1/2 cups dry white wine or chicken broth
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2 tablespoons tomato paste
GREMOLATA:
2 garlic cloves, minced
1 to 2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest

Steps:

Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. , Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.

Nutrition Facts : Calories 413 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 804mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.