Osso Bucco
If you have about 2 hours to spend in the kitchen, Osso Bucco might be an awesome dairy free recipe to try. This main course has 574 calories, 64g of protein, and 22g of fat per serving. This recipe serves 6 and costs $9.49 per serving. 53 people were impressed by this recipe. If you have lemon zest, lemon juice, veal shanks, and a few other ingredients on hand, you can make it. It is brought to you by Bunky Cooks. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Osso bucco, Almost Osso Bucco, and Hearty Osso Bucco are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1 quart chicken stock, homemade of store-bought organic chicken broth (I used Swanson's)
1 cup dry white wine
¾ cup all-purpose flour
Kosher salt
4 tablespoons fresh lemon juice
Zest of 1 lemon
4 tablespoons olive oil
¼ cup loosely packed Italian parsley, chopped fine
Cracked pepper
4 pounds veal shanks. Rinsed and dried
Equipment:
frying pan
Cooking instruction summary:
Salt and pepper the veal shanks lightly on both sides. Dredge in flour and set aside.For 3 minutes, heat a skillet large enough to hold all 4 pieces of beef (veal). Add the oil and swirl it around the pan. Add the beef (veal) and saute it for 4 to 5 minutes on each side. Add the wine and cook until the wine is reduced by half. Add the lemon juice and the chicken stock. Cover, and bring to just under a boil. Reduce heat to a low simmer. Simmer the meat for 2 hours, turning it after 1 hour. Remove the lid, raise the heat to medium, and cook until the liquid is reduced to about 1 1/2 cups. The meat is cooked when you can insert a fork easily right through the meat; it should literally be falling off the bone.Sprinkle on chopped parsley and lemon zest before serving.
Step by step:
1. Salt and pepper the veal shanks lightly on both sides. Dredge in flour and set aside.For 3 minutes, heat a skillet large enough to hold all 4 pieces of beef (veal).
2. Add the oil and swirl it around the pan.
3. Add the beef (veal) and saute it for 4 to 5 minutes on each side.
4. Add the wine and cook until the wine is reduced by half.
5. Add the lemon juice and the chicken stock. Cover, and bring to just under a boil. Reduce heat to a low simmer. Simmer the meat for 2 hours, turning it after 1 hour.
6. Remove the lid, raise the heat to medium, and cook until the liquid is reduced to about 1 1/2 cups. The meat is cooked when you can insert a fork easily right through the meat; it should literally be falling off the bone.Sprinkle on chopped parsley and lemon zest before serving.
Nutrition Information:
covered percent of daily need
