Veal Osso Buco


Veal Osso Buco

Veal Osso Buco
1/3 cup flour
2 tbsp. paprika
1 tsp. salt
3 to 4 lb. veal shanks
1/4 cup extra virgin olive oil, divided
2 large onions, peeled and sliced
1 cup chicken stock
1 cup Sauvignon Blanc or other dry white
3 tbsp. tomato paste
1 tsp. crushed caraway seed
Chopped fresh parsley and thyme (optional)
Cooked pasta or risotto (optional)

Prep: 10 minutes, Cook: 1 hour 50 minutes, Serves: 6

1. In a medium bowl, combine flour, paprika and salt. Dip veal into mixture, turning to coat well on all sides.

2. Heat half of the oil in a large skillet. Brown veal on all sides, then remove from skillet.

3. Add remaining oil and onions to skillet. Cook, stirring frequently, for about 10 minutes or until soft.

4. Return browned veal to skillet. Stir together chicken stock, wine, tomato paste and caraway; pour over veal. Cover and cook over low heat for 1 1/2 hours or until veal is tender.

5. Serve over cooked egg noodles or risotto sprinkled with herbs, if desired.

Nutritional Information:
460 calories, 53 g protein, 17 g total fat (3.5 g sat.), 13 g carbohydrate, 2 g fiber, 5 g sugar, 200 mg cholesterol, 730 mg sodium


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