Veal Shank Osso Bucco
|Veal shank||6 (2 Inches Each)|
|Flour||125 Milliliter, browned (1/2 Cup)|
|Vegetable oil/Olive oil||80 Milliliter (1/3 Cup)|
|Onions||2 Medium, chopped fine|
|Celery||125 Milliliter, diced|
|Mushrooms||125 Milliliter, sliced (Fresh Or Canned, 1/2 Cup)|
|Parsley||50 Milliliter, minced (3 Tablespoon)|
|Carrot||1 Large, grated|
|Garlic||2 Clove (10 gm), chopped fine|
|White wine/Vermouth||1⁄2 Cup (8 tbs)|
|Canned tomatoes||19 Ounce (1 Can, 125 Milliliter)|
|Grated lemon rind||1|
|Chicken broth||250 Milliliter (1 Cup)|
1.Coat every piece of shank with browned flour by rolling over it.
2.Take a 8 cup (2L) ceramic dish, put oil in it and heat for 5 minutes at HIGH.
3.Arrange the meat pieces on it, one besides the other and cook for 5 minutes at HIGH without covering.
4.Flip the meat and put onion, celery, mushrooms, parsley, carrot, garlic cloves, oregano or basil, white wine or vermouth, tomatoes, lemon, chicken broth and sugar.
5.Put the lid on and cook for 1 hour at MEDIUM.
6.Turn the meat two time while cooking.
7.Once done, take the meat out of the dish and put in warm platter.
8.Cook the sauce for 8- 10 more minutes at HIGH until smooth.
9.Dip the meat in sauce and serve.
Serving size: Complete recipe
Calories 4051 Calories from Fat 1389
% Daily Value*
Total Fat 156 g239.9%
Saturated Fat 32.9 g164.7%
Trans Fat 0 g
Cholesterol 1529.9 mg510%
Sodium 3264.6 mg136%
Total Carbohydrates 206 g68.5%
Dietary Fiber 30.4 g121.6%
Sugars 31.3 g
Protein 426 g852.6%
Vitamin A 418.5% Vitamin C 282.3%
Calcium 96.6% Iron 200.5%
*Based on a 2000 Calorie diet