Beef Osso Buco
Beef Osso Buco uses Cross Cut Shanks for a traditional Italian dish topped with fresh parsley, garlic and orange zest.
-
3 hrs
30 min -
6
SERVINGS -
240
Cal -
25 g
Protein
Ingredients:
- 2 to 3 pounds beef Shank Cross Cuts, cut 1 to 1-1/2 inches thick
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil, divided
- 1 cup finely chopped onions
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 cup dry white wine
- 1 can (14 -1/2 ounces) diced tomatoes
- Salt and pepper
Gremolata:
- 1/2 cup packed fresh parsley
- 1 tablespoon grated orange peel
- 2 cloves garlic
Cooking:
-
Lightly coat beef Shank Cross Cuts with flour. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
-
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
-
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
-
Meanwhile, prepare Gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping side of container as needed. Cover and refrigerate until ready to use.
-
Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta; garnish with Gremolata.
Nutrition:
238 CALORIES
0 % *
2g SAT FAT
0 % DV **
25g PROTEIN
0 % DV
3.8 mg IRON
0 % DV
7.7 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 238 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 55 mg Cholesterol; 203 mg Sodium; 10 g Total Carbohydrate; 1.8 g Dietary Fiber; 25 g Protein; 3.8 mg Iron; 9.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.7 mcg Vitamin B12; 7.7 mg Zinc; 22.5 mcg Selenium; 5.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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