Osso Buco

Dairy Free
Health score
45%
Osso Buco
45 min.
4
276kcal

Suggestions


Indulge in the comforting and rich flavors of Osso Buco, a classic Italian dish that has captured the hearts of food lovers around the world. This delightful recipe features tender veal shanks, slowly simmered in a medley of aromatic vegetables and zesty tomatoes, creating a dish that's both hearty and satisfying. With its dairy-free profile and wholesome ingredients, Osso Buco is not just a culinary delight but also a guilt-free option that can be enjoyed by everyone at your dinner table.

Imagine savoring the fall-off-the-bone tenderness of the veal, perfectly cooked in a savory broth enriched with a splash of dry white wine. The succulent meat pairs beautifully with the vibrant flavors of carrots, onions, and tomatoes, making each bite a burst of luscious taste. This dish is perfect for a cozy lunch or a substantial dinner, ready in just 45 minutes!

Whether you’re hosting a special gathering or simply looking to elevate your weeknight dinner, Osso Buco promises to impress. It’s not just a meal; it’s an experience that brings warmth and joy to your dining table. Join me in creating this incredible dish that beautifully embodies the essence of Italian cooking, and watch as your family comes together to relish the deliciousness that is Osso Buco.

Ingredients

  • 0.5 cup no-salt-added beef broth canned
  • 0.5 cup carrots chopped
  • 0.5 cup cooking wine dry white
  • tablespoons flour all-purpose
  • 29 ounce no-salt-added tomatoes diced undrained canned
  • 0.5 cup onion chopped
  • 0.3 teaspoon pepper freshly ground
  • 0.5 teaspoon salt 
  • 20 ounce veal shanks 

Equipment

  • bowl
  • paper towels
  • dutch oven

Directions

  1. Trim fat from veal shanks; dredge shanks in flour. Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
  2. Add shanks; cook until browned on all sides.
  3. Remove shanks; set aside, and keep warm. Wipe drippings from Dutch oven with a paper towel.
  4. Coat Dutch oven with cooking spray; place over medium-high heat until hot.
  5. Add onion and carrot, and saute until tender. Stir in tomato and next 4 ingredients; add shanks. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover and simmer 30 additional minutes or until shanks are tender.
  6. Transfer each veal shank to an individual soup bowl; spoon vegetable mixture over meat. If desired, combine parsley, lemon rind, and garlic, and sprinkle evenly over each serving.

Nutrition Facts

Calories276kcal
Protein49.68%
Fat26.18%
Carbs24.14%

Properties

Glycemic Index
48.96
Glycemic Load
3.12
Inflammation Score
-9
Nutrition Score
24.243043692216%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Luteolin
0.02mg
Isorhamnetin
1mg
Kaempferol
0.17mg
Myricetin
0.02mg
Quercetin
4.11mg

Nutrients percent of daily need

Calories:276.21kcal
13.81%
Fat:7.4g
11.39%
Saturated Fat:2.23g
13.93%
Carbohydrates:15.36g
5.12%
Net Carbohydrates:12.39g
4.5%
Sugar:6.8g
7.55%
Cholesterol:113.94mg
37.98%
Sodium:615.65mg
26.77%
Alcohol:3.09g
100%
Alcohol %:0.91%
100%
Protein:31.61g
63.22%
Vitamin B3:12.99mg
64.94%
Vitamin A:2914.52IU
58.29%
Vitamin B6:0.95mg
47.58%
Zinc:6.48mg
43.22%
Vitamin B12:2.18µg
36.32%
Phosphorus:347.36mg
34.74%
Vitamin B2:0.55mg
32.53%
Vitamin C:25.35mg
30.73%
Potassium:980.88mg
28.03%
Vitamin B5:2.25mg
22.53%
Selenium:15.51µg
22.16%
Iron:3.67mg
20.38%
Vitamin B1:0.26mg
17.43%
Magnesium:62.32mg
15.58%
Manganese:0.3mg
14.99%
Copper:0.29mg
14.29%
Folate:52.43µg
13.11%
Fiber:2.98g
11.9%
Calcium:106.93mg
10.69%
Vitamin E:1.51mg
10.07%
Vitamin K:8.49µg
8.08%
Source:My Recipes