Osso Buco from Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Cook Time: About an hour
- Serves: 4
- 4 (5 oz.) lean veal shanks
- 2 tablespoons all-purpose flour
- low fat cooking spray
- ½ cup onion, chopped
- ½ cup carrot, peeled and chopped
- 2 (14½ oz.) cans diced tomatoes, undrained
- ¼ cup dry white wine or water
- ½ cup low fat, low sodium beef broth
- ½ teaspoon salt (optional)
- ¼ teaspoon freshly ground pepper
- 2 teaspoons parsley, chopped
- Trim fat from shanks and dredge in flour.
- Coat a Dutch oven or large saucepan with cooking spray and heat to medium-high heat.
- Add shanks and cook until browned on all sides.
- Remove shanks and set aside.
- Pour off excess drippings from dutch oven and re-spray with cooking spray and raise heat to medium-high.
- Sauté onion and carrot until tender.
- Stir in tomatoes, wine, broth, salt and pepper then add shanks.
- Cover then bring to a boil.
- Reduce heat to low and let simmer for 20 minutes.
- Uncover and let simmer for an additional 30 minutes, stirring occasionally, until shanks are tender.
- Serve shanks with vegetable mixture and sprinkled with chopped parsley.