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    You are in: Home / Recipes / Osso Buco Recipe
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    Osso Buco

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    DrGaellon's Note:

    A very traditional preparation for veal shanks. Even better made a day ahead and reheated in a 325°F oven for an hour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Gremolata

    Directions:

    1. 1
      Fry pancetta in a large skillet. When crispy, remove to a paper-towel lined plate with a slotted spoon.
    2. 2
      Mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour. Add the veal to the pancetta drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
    3. 3
      Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
    4. 4
      Pour in the tomatoes and beef stock, and season with salt and pepper. Add the fried pancetta bits and tomato paste. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
    5. 5
      In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.

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    Nutritional Facts for Osso Buco

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.0
     
    Calories from Fat 75
    19%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.5 g
    12%
    Cholesterol 170.1 mg
    56%
    Sodium 627.7 mg
    26%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 3.4 g
    13%
    Sugars 7.7 g
    31%
    Protein 46.7 g
    93%

    The following items or measurements are not included:

    pancetta

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