Heart-Healthy Osso Bucco
Transform tradition into a heart-healthy delight with this flavorful twist on classic Osso Bucco. Made with lean turkey shanks and simmered in a robust blend of crushed tomatoes, reduced-sodium chicken broth, dry white wine, and aromatic vegetables, this recipe is both nutritious and satisfying. Enhanced with a touch of lemon zest and freshly chopped parsley, this dish offers vibrant Mediterranean-inspired flavors while keeping cholesterol in check. The slow-roasting process ensures tender, fall-off-the-bone meat, making it a comforting centerpiece for any weeknight dinner or special occasion. Serve over wholesome quinoa or brown rice for a balanced, fiber-packed meal that's perfect for heart health. Whether you're looking for low-fat dinner ideas or gourmet comfort food, this oven-baked recipe checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces Turkey shanks
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 2 large, diced Carrots
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 2 cups Reduced-sodium chicken broth
- 1 cup Canned crushed tomatoes
- 0.5 cup Dry white wine
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 tablespoon Lemon zest
- 2 tablespoons, chopped Parsley
- 0.5 teaspoon Black pepper
- 3 tablespoons Whole wheat flour
Instructions
Preheat your oven to 325°F (165°C).
Lightly coat the turkey shanks in whole wheat flour, shaking off any excess.
In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the turkey shanks on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Pour in the dry white wine to deglaze the pot, scraping off any brown bits from the bottom.
Add the canned crushed tomatoes, reduced-sodium chicken broth, bay leaf, dried thyme, and black pepper. Stir to combine.
Return the browned turkey shanks to the pot, ensuring they are submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for about 1.5 to 2 hours or until the turkey shanks are tender and the sauce has thickened.
Remove the pot from the oven. Discard the bay leaf.
Before serving, garnish the Osso Bucco with chopped parsley and lemon zest for a fresh taste.
Serve hot alongside a whole grain such as quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.3 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4723 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
