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Obesity Discussion · 02-07-07, 04:38 PM

OSSO BUCO

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 2:00:00

Calories: 447
Fat: 17 grams
Protein: 59 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
4 pounds veal shank, cut across the bone in 2" slices
2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
3 cloves garlic, chopped
1 teaspoon salt
1 cup diced tomatoes, with their juice
1 cup dry white wine
1 teaspoon dried oregano leaves
2 strips lemon peel, 2 x 1/2"
1 tablespoon unsalted butter
1 tablespoon grated imported parmesan cheese
1/4 cup chopped Italian (flat leaf) parsley
1. In a large, heavy-bottomed pot, heat oil over medium
heat. Pat shanks dry, sprinkle with salt and pepper.
Brown in oil, two or three at a time. Transfer to a plate.
Add onion, carrot, garlic and salt to the pan and cook 5
minutes, until tender. Add tomatoes, wine and oregano.
Return veal to pot. Bring to a boil, reduce heat to low.
Simmer until veal is very tender, about 1 1/2 hours.
Transfer veal to a serving platter. Cook sauce,
uncovered 10 minutes more, until slightly thickened;
remove lemon peel. Add parsley. Pour sauce over
shanks.
Osso Buco is a classic Italian braised dish. Made from veal
shanks, and flavored with onions, carrots, celery and a twist of
lemon peel, it is a wonderfully satisfying dish.

02-07-07, 04:38 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Osso Buco OSSO BUCO Servings: 6 Prep time: 0:15:00 Bake/Cook time: 2:00:00 Calories: 447 Fat: 17 grams Protein: 59 grams Carbohydrates: 4 grams Fiber: 1 grams Net Carbs: 3 grams 4 pounds veal shank, cut across the bone in 2" slices 2 tablespoons olive oil 1 small onion, chopped 1 small carrot, chopped 3 cloves garlic, chopped 1 teaspoon salt 1 cup diced tomatoes, with their juice 1 cup dry white wine 1 teaspoon dried oregano leaves 2 strips lemon peel, 2 x 1/2" 1 tablespoon unsalted butter 1 tablespoon grated imported parmesan cheese 1/4 cup chopped Italian (flat leaf) parsley 1. In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate. Add onion, carrot, garlic and salt to the pan and cook 5 minutes, until tender. Add tomatoes, wine and oregano. Return veal to pot. Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter. Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks. Osso Buco is a classic Italian braised dish. Made from veal shanks, and flavored with onions, carrots, celery and a twist of lemon peel, it is a wonderfully satisfying dish. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________