
Osso Buco with Julienned Vegetables

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Just a fancy name for veal shanks, osso buco usually comes in thick, meaty slices that have a marrowbone in the middle. If you were to sauté them like a steak, they would be unbearably tough. But when they are braised, they soften and release their delicious flavor. Virtually all braised meat dishes - stews and pot roasts - include aromatic vegetables for flavor that are often strained out before serving. In this version of osso buco, the vegetables are julienned, added midway during caaking, and then served in a melting tangle on top of each serving. If you don't want to bother with julienning the vegetables, you can dice or slice them. Makes 6 main-course servings.
ingredients
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serves: 6
6 (12- to 14-ounce) 3-inch-thick osso buco
Salt
Pepper
3 tablespoons olive oil
1 cup dry white wine
3 cups veal broth (chicken broth, or water)
Bouquet garni
3 leeks
2 turnips
1 celeriac (optional)
3 large carrots
1 fennel bulb (optional)
Servings Per Recipe: 6
Amount per Serving
Calories: 137
- Total Fat: 7.6 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 442.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Sugars: 3.7 g
- Protein: 3.2 g
preparation

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