Osso Buco (Rachael Ray) Recipe

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Osso Buco (Rachael Ray)
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Ingredients
29
Count
Nutrition
421
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Gremolata:
  2. Preheat oven to 375 degrees F.
  3. Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
  4. Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
  5. To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
  6. Roasted Garlic and Lemon Smashed Potatoes:
  7. Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
  8. Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.
  9. Yield: 10 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 421.18 Kcal (1763 kJ)
Calories from fat 180.12 Kcal
% Daily Value*
Total Fat 20.01g 31%
Cholesterol 41.28mg 14%
Sodium 256.43mg 11%
Potassium 660.65mg 14%
Total Carbs 47.17g 16%
Sugars 13.51g 54%
Dietary Fiber 7.08g 28%
Protein 6.84g 14%
Vitamin C 41.9mg 70%
Vitamin A 1.9mg 62%
Iron 12.1mg 67%
Calcium 105.7mg 11%
Amount Per 100 g
Calories 112.16 Kcal (470 kJ)
Calories from fat 47.97 Kcal
% Daily Value*
Total Fat 5.33g 31%
Cholesterol 10.99mg 14%
Sodium 68.29mg 11%
Potassium 175.93mg 14%
Total Carbs 12.56g 16%
Sugars 3.6g 54%
Dietary Fiber 1.88g 28%
Protein 1.82g 14%
Vitamin C 11.2mg 70%
Vitamin A 0.5mg 62%
Iron 3.2mg 67%
Calcium 28.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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