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Sunday, February 23 2014

Meaty veal shanks become fall-off-the-bone tender when cooked slowly with vegetables.

Osso Buco
Recipe from 
Servings: 6
Prep Time: 25 mins
  • 2 - 2 1/2   pounds   veal shanks or meaty lamb shanks, cut crosswise into 2- to 2 1/2-inch-thick slices
  • 2    tablespoons   all-purpose flour
  • 1/4   teaspoon   lemon-pepper seasoning
  • 2    tablespoons   olive oil or cooking oil
  • 1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 1    cup   chopped onion (1 large)
  • 1/2   cup   chopped celery (1 stalk)
  • 1/2   cup   chopped carrot (1 medium)
  • 1/2   cup   water
  • 1/4   cup   dry white wine or water
  • 1    teaspoon   anchovy paste (optional)
  • 1    cloves  garlic, minced
  • 1/2   teaspoon   instant beef bouillon granules
  • 1/2   teaspoon   dried Italian seasoning, crushed
  • 1/2   teaspoon   finely shredded orange peel
  • 3    cups   hot cooked rice or couscous
  • 1    tablespoon   snipped fresh parsley
Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat.
Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm.
Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice.
Makes 6 servings

nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 8, chol. (mg) 79, sat. fat (g) 1, carb. (g) 34, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 24, vit. A (IU) 1555, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 570, Potassium (mg) 480, calcium (mg) 91, iron (mg) 3, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie
Posted by: Send a Meal AT 09:58 am   |  Permalink   |  0 Comments  |  Email

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