Osso Buco with Tomatoes, Olives, and Gremolata recipes

Osso Buco with Tomatoes, Olives, and Gremolata recipes
21 Ingredients
  • 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 medium onions, halved lengthwise and thinly sliced
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped
  • 1 cup Kalamata or other brine-cured black olives, pitted and halved
  • 1 1/2 teaspoons fresh thyme leaves
  • 2 fresh flat-leaf parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine julienne
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 large garlic clove, minced
  • 1 teaspoon finely grated fresh fresh lemon zest
Nutrition
384
19% daily value
9 servings
                                       
                                            low-​carb
     

Fat

24% 16

Saturated

27% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 12

Fiber

10% 3

Sugars

- 4

Sugars, added

- 0

Protein

83% 41

Cholesterol

54% 162

Sodium

24% 579

Calcium

8% 82

Magnesium

16% 63

Potassium

28% 988

Iron

16% 3

Zinc

56% 8

Phosphorus

63% 440

Vitamin A

14% 129

Vitamin C

31% 19

Thiamin (B1)

19% 0

Riboflavin (B2)

37% 1

Niacin (B3)

83% 17

Vitamin B6

52% 1

Folate equivalent (total)

19% 76

Folate (food)

- 58

Folic acid

- 11

Vitamin B12

46% 3

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

46% 37
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