Osso Buco

13 ingredients
3 steps

Ingredients

  • 4 (5-ounce) veal shanks
  • 2 tablespoons all-purpose flour
  • Olive oil-flavored vegetable cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup canned no-salt-added beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons minced fresh parsley (optional)
  • 1 1/2 teaspoons grated lemon rind (optional)
  • 1 1/2 teaspoons minced garlic (optional)

Directions

  1. 1
    Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add shanks; cook until browned on all sides. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
  2. 2
    Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
  3. 3
    Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.

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