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Nutrition Facts
Serving Size 417 g
(Approx. 4 Servings)
Amount Per Serving
Calories 440 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 920 mg 38%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 20 g
Protein 32 g
Vitamin A 110% Iron 45%
Vitamin C 140% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Four J Osso Bucco

Prep Time
30 minutes
Cook Time
1 h 30 m
Total Time
2 hours
4  People


Recipe makes 4 Servings

3 veal shanks
1 Tbsp canola oil
1 Tsp kosher salt
1/2 Tsp black pepper
1 cup(s) yellow onion, diced
1 cup(s) carrots, chopped into 1 inch pieces
1/2 cup(s) celery, large diced
5 garlic, smashed
2 Tbsp parsley, chopped
1 Tbsp fresh thyme, chopped
3/4 cup(s) red wine
24 fl oz Four J Meatball Sauce
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Preheat oven to 325˚F.
Place a large dutch oven over medium high flame. Add in oil and let it heat.
Season veal shanks with salt and pepper.
Add shanks to dutch oven and sear for several minutes on each side, adjusting the heat as not to burn bottom of the pot.
Remove shanks from pan and set aside.
Add vegetables and herbs to pan and cook stirring occasionally.
Allow vegetables to cook until onions are translucent and starting to take on a bit of color.
Add in red wine and stir. Let wine to come to a simmer. Cook wine and vegetables until the liquid is almost gone.
Return shanks to pan along with any juice that may have settled on the plate while resting.
Pour the Four J Sauce into pot. Try not to cover shanks.
Cover and place in oven for 90 minutes or until shanks are fork tender.
Shanks can be served with pasta, polenta or mashed potatoes.
Sauce may be served rustic, or for a smoother sauce, remove shanks from pot and pour the remaining vegetables, and cooking liquid into a blender. Puree until smooth then serve over shanks.


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