Veal Osso Buco with Gremolata

Veal Osso Buco with Gremolata
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped
  • ¼ teaspoon freshly ground black pepper
  • ½ cup finely chopped celery (about 1 stalk)
  • 1 cup dry white wine
  • 1 tablespoon butter, divided
  • 6 (8-ounce) veal shanks, trimmed
  • 1 cup fat-free, less-sodium beef broth
  • + 8 more ingredients
    • 2 bacon slices, diced (uncooked)
    • 1 cup chopped fresh flat-leaf parsley
    • ¼ cup all-purpose flour (about 1 ounce)
    • ½ cup finely chopped carrot (about 1 medium)
    • 1 garlic clove, minced
    • 1 teaspoon grated lemon rind
    • ¾ teaspoon salt, divided
    • 1 cup finely chopped yellow onion (about 1 medium)

Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.Add onion,...

View full recipe at My Recipes

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