Stewed Veal Knuckle or Shank (Ossobuco)

stewed veal knuckle or shank (ossobuco)

Stewed Veal Knuckle or Shank (Ossobuco)

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Ossobuco is one of the great dishes of Milan, although it is now found throughout Italy. The gremolada, a spicy mixture of lemon rind, garlic and parsley, is a specifically Milanaise addition to the dish. When you put the veal pieces into the casserole, try to arrange them in one layer if possible, so that they will retain the marrow in the centre. It is traditionally served with Risotto alia Milanese.
Servings: 6
Calories: 446


  • 2 lb Veal knuckle or shank sawn into 3 in pieces
  • 3 oz Seasoned flour flour with salt and pepper to taste
  • 8 Tbs Butter
  • 1 Large onion thinly sliced
  • 14 oz Canned peeled tomatoes
  • 4 Tbs Tomato puree paste
  • 6 floz Dry white wine
  • Salt and pepper to taste
  • 1 tsp Sugar

for the gremolada

  • 1 Tbs Finely grated lemon rind
  • 2 Garlic cloves crushed
  • 1 1/2 Tbs Finely chopped parsley
Calories: 446 kcal
Carbohydrates: 17 g
Protein: 32 g
Fat: 26g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 1011 mg
Potassium: 709 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 683 IU
Vitamin C: 10 mg
Calcium: 60 mg
Iron: 7 mg
Cuisine Italian
Ingredients Veal
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