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    You are in: Home / Recipes / Osso Buco With Tomatoes and Kalamata Olives Recipe
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    Osso Buco With Tomatoes and Kalamata Olives

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Kittencalskitchen's Note:

    If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco!

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    Units: US | Metric


    1. 1
      Pat the shanks dry using paper towels.
    2. 2
      In a shallow dish mix flour with seasoned salt (or white salt) and black pepper).
    3. 3
      Coat the shanks in the flour (shaking off any excess flour).
    4. 4
      Heat butter with oil over medium heat in a large Dutch oven.
    5. 5
      Add in shanks and brown on all sides (about 10-12 minutes) remove browned shanks to a bowl.
    6. 6
      Add in onions, carrots, celery, chili flakes and thyme; cook stirring with a wooden spoon for about 6 minutes (adding in the garlic the last 2 minutes of cooking).
    7. 7
      Add in the wine, broth undrained tomatoes, olives and bay leaves; bring to a boil stirring.
    8. 8
      Season with a little salt an black pepper.
    9. 9
      Arrange the shanks in the pot in one layer; bring to a boil on top of the stove.
    10. 10
      Set oven to 325 degrees.
    11. 11
      Transfer the pot to oven and cook covered until tender (about 2-1/2 hours).
    12. 12
      Serve with cooked pasta and pass the grated parmesan cheese at the table.

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    Nutritional Facts for Osso Buco With Tomatoes and Kalamata Olives

    Serving Size: 1 (365 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 258.8
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 3.8 g
    Cholesterol 11.4 mg
    Sodium 728.5 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 5.2 g
    Sugars 10.2 g
    Protein 4.5 g

    The following items or measurements are not included:

    veal shanks

    seasoning salt

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