Recipe Details
Ingredients
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2tablespoonsall-purpose flour
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salt and pepper to taste
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6(1 inch) thick slicesveal shank, sliced for osso buco
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2tablespoonsbutter
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2tablespoonsolive oil
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2onions, roughly chopped
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2largecarrots, chopped
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2stalkscelery, chopped
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2clovesgarlic, thinly sliced
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1 ¼cupschicken stock
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1(14 ounce) candiced tomatoes
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2teaspoonschopped fresh oregano
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1bay leaf
Cooking Directions
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Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
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Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
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Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories522 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 7g |
37% |
Cholesterol 256mg |
85% |
Sodium 489mg |
21% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 65g |
|
Vitamin C 13mg |
65% |
Calcium 125mg |
10% |
Iron 4mg |
24% |
Potassium 920mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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