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.
2 hours 25 minutes total: 20 minutes attended, 2 hours 5 minutes unattended
keeps in the refrigerator for up to 5 days
Veal shanks, lean, trimmed of all excess fat
Toss in the seasoned flour .
Heat in a large flame-proof casserole over medium-high heat.
Brown the meat until golden brown, about 1 minute on each side.
Remove the meat from the pan. Set aside.
2 medium stalks
Add to pan and sauté until vegetables are just softening, about 5 minutes.
Tomatoes, crushed, canned
14 oz / 400 g can
Add to pan. Stir to combine.
Bring to boil. Reduce to simmer.
Return meat to the pan.
Cover and cook for 1 hour 30 minutes.
Uncover. Continue to simmer until sauce has thickened and meat is very tender, about 35 minutes.
To serve, divide evenly between shallow bowls and top each dish with Gremolata