RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1408
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| Recipe Name: |
Osso Bucco |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 10-ozs veal shank
1 to taste salt and pepper
0.25 Cup oil, olive
1 Cup wine, dry red
28 Ounce(wt)s tomatoes, italian, canned
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Directions:
Preheat oven to 350 degrees. Season veal with salt and pepper. Dip veal in flour, shaking off excess. Sauté veal on both sides in hot oil in a large skillet over medium heat until browned.
Put veal into casserole just big enough to contain meat, but not too tight. Sauté onion in oil and butter in skillet on medium heat until onion is just transparent. Add carrot, celery and chopped garlic to onion and sauté on medium heat for 5 minutes. Deglaze pan with wine and add tomatoes (finely chopped with their liquid) and brown sugar to mixture and stir until well blended. Season with salt and pepper.
Cover veal with sauce and put casserole dish, covered with foil for 1 1/2 hours. Remove cover and bake another 1/2 hour or so. While veal is cooking, make the gremolata by mixing the zest, parsley and minced garlic together in a bowl. When veal is done, put veal on warm plates and sprinkle with gremolata. |
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| Nutrition per Serving: |
| Calories: |
439 |
Total Carbs: |
34.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
140.0 |
Fat: |
10.4 |
Protein: |
37.03 |
| Fiber: |
3.97 |
Sodium: |
537.00 |
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