Braised Osso Buco

Recipe Ingredients

2		Veal shanks - (abt 12 oz ea) - cut 2" thick
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Celery ribs - chopped
1		Carrot - coarsely chopped
1		Onion - coarsely chopped
2 cups	474ml	Prepared marinara sauce
2 cups	474ml	Chicken broth
2 cups	474ml	Dry white wine
		Saffron Orzo - (see recipe)
		Gremolata - (see recipe)

Recipe Instructions

Preheat oven to 375 degrees.

Heat the oil over medium heat in a heavy, ovenproof casserole. Salt and pepper the veal, place in the casserole and brown well, turning, for 10 minutes; remove to a plate.

Reduce heat to medium-low, add the vegetables to the casserole and cook for 10 minutes. Add marinara sauce, broth and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Return veal to the casserole, cover and braise in the oven for 2 hours.

Remove casserole from the oven and skim the fat from the surface. Serve the osso buco in shallow bowls over Saffron Orzo, sprinkled with the Gremolata.

This recipe yields 2 servings.

Per serving (without orzo or gremolata): 560 calories, 30g carbohydrate, 51g protein, 18g fat, 165mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-27-2004

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