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L' Osso Buco Recipe
|Veal shin||4 Pound|
|Olive oil||6 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Carrot||1 Medium, grated|
|Stalk celery||1 Medium, chopped|
|Tomatoes||8 , skinned and chopped|
|Tomato concentrate||1 Tablespoon (Leveled)|
|White wine||1⁄4 Pint|
|Chicken stock/Beef stock||1⁄4 Pint|
|Finely chopped parsley||6 Ounce (1 Teacup)|
|Garlic||1 Clove (5 gm), chopped|
|Grated lemon peel||1 Tablespoon (Peel Of 1 Lemon)|
Serving size: Complete recipe
Calories 3478 Calories from Fat 1413
% Daily Value*
Total Fat 159 g244.4%
Saturated Fat 32.7 g163.6%
Trans Fat 0 g
Cholesterol 1364.3 mg
Sodium 2329 mg97%
Total Carbohydrates 113 g37.7%
Dietary Fiber 26.4 g105.6%
Sugars 43.5 g
Protein 372 g743.6%
Vitamin A 658.3% Vitamin C 654.1%
Calcium 82.9% Iron 168.7%
*Based on a 2000 Calorie diet
To be on the safe side, order the cut veal from the butcher in advance, for shin of veal is not always available.
Ask your butcher to saw the veal shin into 3-inch pieces.
Coat the pieces in flour.
Heat the oil in a large shallow pan.
Add the veal pieces, a few at a time, and fry until well browned.
Remove to a plate.
Add the onion, carrot and celery to the remaining oil in the pan and fry slowly until soft but not brown.
Stir in the tomatoes, tomato concentrate, wine, stock and salt and pepper to taste.
Bring to the boil.
Replace the veal, lower the heat and cover the pan.
Simmer very gently until tender, allowing 1 1/2 to 2 hours.