Thursday, April 29, 2010

Veal Osso Bucco



With the cooler weather starting to settle in, now is a great time to get the slow cooker out - there's nothing better on a cool evening than coming home to a hot pot bubbling away and a delicious aroma filling the air. 

The following recipe for Veal Osso Bucco is from Better Homes and Gardens.

Makes: 4 to 6 servings
Prep: 20 minutes
Cook: 8 to 9 hours (low) or 4 to 4- 1/2 hours (high)

Ingredients
  • 2-1/2  to 3 pounds veal shank cross-cuts (4 to 6)
  • Salt and ground black pepper (optional)
  • 1/4  cup all-purpose flour
  • 2  tablespoons cooking oil
  • 2  14.5-ounce cans diced tomatoes with basil, garlic, and oregano
  • 1/2  cup dry red wine
  • Gremolata (optional)
  • Hot cooked rice (optional)
Directions 
  1. If desired, season veal with salt and pepper. Place flour in a shallow dish. Dip veal in flour to coat. In a large skillet, brown veal, half at a time, in hot oil over medium-high heat, turning once. Drain off fat. Place veal in a 3-1/2 or 4-quart slow cooker. Pour undrained tomatoes and the wine over veal in cooker. 
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. 
  3. Using a slotted spoon, transfer meat and tomatoes to a serving dish. If desired, sprinkle with Gremolata and serve with hot cooked rice. Makes 4 to 6 servings. 
Gremolata: In a small bowl, stir together 1/2 cup snipped fresh parsley, 2 teaspoons finely shredded lemon peel, and 2 cloves garlic, minced.

Nutrition Facts
  • Servings Per Recipe: 4 to 6 servings 
  • Calories 397
  • Total Fat (g) 9
  • Saturated Fat (g) 2
  • Monounsaturated Fat (g) 3
  • Polyunsaturated Fat (g) 3
  • Cholesterol (mg) 163
  • Sodium (mg) 1249
  • Carbohydrate (g) 25
  • Total Sugar (g) 13
  • Fiber (g) 2
  • Protein (g) 46
  • Vitamin C (DV%) 24
  • Calcium (DV%) 18
  • Iron (DV%) 29
(Percent Daily Values are based on a 2,000 calorie diet)


Visit www.bhg.com for more great recipes.

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