Osso Buco

Info
Cook Time: About an hour

Serves: 4

Ingredients

 * 4 (5 oz.) lean veal shanks


 * 2 tablespoons all-purpose flour


 * Low fat cooking spray


 * 1/2 cup onion, chopped


 * 1/2 cup carrot, peeled and chopped


 * 2 (14-1/2 oz.) cans diced tomatoes, undrained


 * 1/4 cup dry white wine or water


 * 1/2 cup low fat, low sodium beef broth


 * 1/2 teaspoon salt (optional)


 * 1/4 teaspoon freshly ground pepper


 * 2 teaspoons parsley, chopped

Directions

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

Source

 * Osso Buco from Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource