2 veal shanks - (abt 12 oz ea)
2 tablespoons olive oil
Salt
Freshly-ground black pepper
2 celery ribs
1 carrot
1 onion
2 cups prepared marinara sauce
2 cups chicken broth
2 cups dry white wine
Saffron Orzo
Gremolata
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 375 degrees.
Heat the oil over medium heat in a heavy, ovenproof casserole. Salt and pepper the veal, place in the casserole and brown well, turning, for 10 minutes; remove to a plate.
Reduce heat to medium-low, add the vegetables to the casserole and cook for 10 minutes. Add marinara sauce, broth and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Return veal to the casserole, cover and braise in the oven for 2 hours.
Remove casserole from the oven and skim the fat from the surface. Serve the osso buco in shallow bowls over Saffron Orzo, sprinkled with the Gremolata.
This recipe yields 2 servings.
Per serving (without orzo or gremolata): 560 calories, 30g carbohydrate, 51g protein, 18g fat, 165mg cholesterol.
Comments: Don't be intimidated by the name — it's just a veal shank. To thicken the sauce a little, add 1 1/2 tablespoons of tomato paste before braising.
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 361
Calories from Fat 64.2%
Total Fat
15g
Cholesterol
0mg
Sodium
824mg
Carbohydrate
13g
Dietary Fiber
3g
Protein
6g
Points 8
Exchanges: 1/2 Lean Meat
Rating: ()
Added On: April 15, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-27-2004
