Osso Buco

Description
Osso Buco from Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: About an hour
 * Serves: 4

Ingredients

 * 4 (5 oz.) lean veal shanks
 * 2 tablespoons all-purpose flour
 * low fat cooking spray
 * ½ cup onion, chopped
 * ½ cup carrot, peeled and chopped
 * 2 (14½ oz.) cans diced tomatoes, undrained
 * ¼ cup dry white wine or water
 * ½ cup low fat, low sodium beef broth
 * ½ teaspoon salt (optional)
 * ¼ teaspoon freshly ground pepper
 * 2 teaspoons parsley, chopped

Directions

 * 1) Trim fat from shanks and dredge in flour.
 * 2) Coat a Dutch oven or large saucepan with cooking spray and heat to medium-high heat.
 * 3) Add shanks and cook until browned on all sides.
 * 4) Remove shanks and set aside.
 * 5) Pour off excess drippings from dutch oven and re-spray with cooking spray and raise heat to medium-high.
 * 6) Sauté onion and carrot until tender.
 * 7) Stir in tomatoes, wine, broth, salt and pepper then add shanks.
 * 8) Cover then bring to a boil.
 * 9) Reduce heat to low and let simmer for 20 minutes.
 * 10) Uncover and let simmer for an additional 30 minutes, stirring occasionally, until shanks are tender.
 * 11) Serve shanks with vegetable mixture and sprinkled with chopped parsley.