Low-fat osso bucco
This is a low-fat version of the classic osso bucco which is great for a mid-week meal. We serve ours with Gremolata, which is a bright foil to this deeply flavoured dish.
Time
2 hours 25 minutes total: 20 minutes attended, 2 hours 5 minutes unattended
Storage notes
keeps in the refrigerator for up to 5 days
Difficulty
easy
Yield
1500 g (servings 4 )
Ingredients
Weight
Volume
Procedure
A
Flour
7.5 g
1 tbsp
Salt
6 g
1 tsp
Pepper, ground
2.3 g
1 tsp
1
Combine.
B
Veal shanks, lean, trimmed of all excess fat
1000 g
4 shanks
2
Pat dry.
3
Toss in the seasoned flour A.
C
Olive oil
14 g
1 tablespoon
4
Heat in a large flame-proof casserole over medium-high heat.
5
Brown the meat B until golden brown, about 1 minute on each side.
6
Remove the meat from the pan. Set aside.
D
Onion, chopped
110 g
1 medium
Celery, sliced
40 g
2 medium stalks
Carrot, sliced
60 g
1 medium
7
Add to pan and sauté until vegetables are just softening, about 5 minutes.
E
White wine
125 g
½ cup
8
Deglaze pan.
F
Garlic, minced
3 g
1 tsp
Tomatoes, crushed, canned
400 g
14 oz / 400 g can
Chicken stock
250 g
1 cup
Tomato paste
32 g
2 tbsp
9
Add to pan. Stir to combine.
0
Bring to boil. Reduce to simmer.
-
Return meat to the pan.
=
Cover and cook for 1 hour 30 minutes.
q
Uncover. Continue to simmer until sauce has thickened and meat is very tender, about 35 minutes.
w
To serve, divide evenly between shallow bowls and top each dish with Gremolata
Finished recipe
Steps
2a
2b
2c
5
6
7
13
| Per serve | |
|---|---|
| Energy (kcal) | 318.9 |
| Energy (kJ) | 1332 |
| Protein (g) | 39.9 |
| Fat (g) | 11.5 |
| Carbs (g) | 9 |
| Sugars (g) | 4.9 |
| Fiber (g) | 1.9 |
| Sodium (mg) | 793.9 |
| Cholesterol (mg) | 109.3 |