Recipe N^o 232 stew

Low-fat osso bucco

Name: Low-fat osso bucco
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Ingredients: 7.5 g Flour; 6 g Salt; 2.3 g Pepper, ground; 1000 g Veal shanks, lean, trimmed of all excess fat; 14 g Olive oil; 110 g Onion, chopped; 40 g Celery, sliced; 60 g Carrot, sliced; 125 g White wine; 3 g Garlic, minced; 400 g Tomatoes, crushed, canned; 250 g Chicken stock; 32 g Tomato paste

This is a low-fat version of the classic osso bucco which is great for a mid-week meal. We serve ours with Gremolata, which is a bright foil to this deeply flavoured dish.

Fat 33% Carbs 13% Protein 50% 435 kcal

Fat 33% · 16g

Carbs 13% · 14g

Protein 50% · 55g

Time

Prep: 20 minutes

Total: 2 hours 25 minutes

Difficulty

easy

Yield

4 serves • 1500 g

Metric Imperial

Flour (1 tbsp)

7.5 g
Salt (1 tsp)

6 g
Pepper, ground (1 tsp)

2.3 g

01

Combine.

Veal shanks, lean, trimmed of all excess fat (4 shanks)

1000 g

02

Pat dry.
03

Toss in the seasoned flour .

Olive oil (1 tbsp)

14 g

04

Heat in a large flame-proof casserole over medium-high heat.
05

Brown the meat until golden brown, about 1 minute on each side.
06

Remove the meat from the pan. Set aside.

Onion, chopped (1 medium)

110 g
Celery, sliced (2 medium stalks)

40 g
Carrot, sliced (1 medium)

60 g

07

Add to pan and sauté until vegetables are just softening, about 5 minutes.

White wine (½ cup)

125 g

08

Deglaze pan.

Garlic, minced (1 tsp)

3 g
Tomatoes, crushed, canned (14 oz / 400 g can)

400 g
Chicken stock (1 cup)

250 g
Tomato paste (2 tbsp)

32 g

09

Add to pan. Stir to combine.
10

Bring to boil. Reduce to simmer.
11

Return meat to the pan.
12

Cover and cook for 1 hour 30 minutes.
13

Uncover. Continue to simmer until sauce has thickened and meat is very tender, about 35 minutes.
14

To serve, divide evenly between shallow bowls and top each dish with Gremolata