Osso Buco With Parsley And Rosemary Recipe


Difficulty LevelMediumHealth IndexHealthy
MethodMain Ingredient


 Veal shank2 1⁄2 Pound
 Seasoned flour1 Cup (16 tbs)
 Celery stalks2
 Garlic2 Clove (10 gm)
 Butter4 Tablespoon
 Dry white wine1 Cup (16 tbs)
 Chicken stock/Veal stock1 Cup (16 tbs)
 Canned tomatoes16 Ounce (1 Can)
 Salt To Taste
 Black pepper To Taste
 Sugar To Taste
 Rosemary sprig/1/2 teaspoon dried rosemary1 , dried
 Finely chopped parsley4 Tablespoon
 Lemons2 Large, finely grated rind
 Finely chopped garlic3 Clove (15 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 2839 Calories from Fat 847

% Daily Value*

Total Fat 95 g146.9%

Saturated Fat 44.4 g221.9%

Trans Fat 0 g

Cholesterol 986.7 mg

Sodium 2542.8 mg105.9%

Total Carbohydrates 208 g69.5%

Dietary Fiber 31.7 g126.7%

Sugars 24.2 g

Protein 254 g507.2%

Vitamin A 815.6% Vitamin C 472.1%

Calcium 80.8% Iron 156.8%

*Based on a 2000 Calorie diet


1) Veal shank into pieces about 1 1/2 inches thick.
2) Wash vegetables and chop finely.

3) Dredge veal pieces with seasoned flour.
4) In a large heavy pan melt butter. Place meat and vegetables and brown on all sides.
5) In the process of frying, stand each piece straight to avoid the marrow falling out during cooking.
6) Stir in wine and stock. Add tomatoes with juice.
7) Sprinkle salt, freshly ground pepper, and sugar on top.
8) Add rosemary.
9) Cook covered in simmering low heat for 1 1/2 hours till meat is tender.
10) In a bowl mix the ingredients for the garnish.
11) Over the meat, pour sauce and sprinkle the garnish.
12) Alternately the marrow can also be extracted and spread on toast.

13) This Italian dish is served with Risotto alia Milanese. Serve with buttered egg noodles to enjoy as a summer meal.