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[Obesity Discussion]

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.

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