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Nutrition Facts
Serving Size 756 g
(Approx. 4 Servings)
Amount Per Serving
Calories 620 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 255 mg 85%
Sodium 1580 mg 66%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 70 g
Vitamin A 60% Iron 20%
Vitamin C 30% Calcium 10%
*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.
Osso Buco Con Gremolata
Prep Time
30 minutes
Cook Time
2 h 30 m
Total Time
3 hours
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 Lb veal shanks, cut 1 1/2-inches thick
1 Tsp salt
1 Tsp black pepper
1/4 cup(s) H-E-B All Purpose Flour
1 white onion, cut into 1/4-inch cubes
2 celery, cut into 1/4-inch cubes
1 carrots, cut into 1/4-inch cubes
4 Oz mushrooms, diced
3 Tbsp H-E-B Olive Oil
4 garlic, peeled and halved
2 McCormick Bay Leaves
14 1/2 Oz H-E-B Reduced Sodium Beef Broth
1 cup(s) Cappola Sauvignon Blanc
8 Oz H-E-B Tomato Sauce
1 lemon, zested
1/4 cup(s) parsley, finely chopped
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Instructions

1
Heat oven to 350°F.
2
Season veal with salt, pepper and dust with flour. Chop vegetables and set aside.
3
Heat oil in a large, deep skillet over medium-high heat 3 minutes.
4
Brown veal shanks 2-3 minutes per side.
5
Transfer veal to a 9 x 13 inch ovenproof casserole or baking dish.
6
Add onion, celery, carrot, mushrooms, garlic and bay leaves to skillet. Reduce heat to medium and sauté 5 minutes. Raise heat to medium-high, pour broth and wine into skillet and stir well.
7
Cook until liquid is reduced by half. Stir in tomato sauce and pour skillet contents over veal.
8
Cover casserole with a lid or foil. Braise in oven 1 1/2 hours and then turn veal over and cook 1 more hour, uncovered, until meat is fork tender.
9
Combine lemon, parsley and minced garlic to make the gremolata while veal cooks. Sprinkle over meat just before serving.

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