Heart-Healthy Osso Buco
Discover the perfect blend of flavor and nutrition with our Heart-Healthy Osso Buco, a wholesome twist on the classic Italian favorite. This recipe swaps traditional veal for lean turkey shanks, ensuring a lower-fat, heart-friendly option that doesn’t skimp on richness or comfort. Slow-cooked in a flavorful medley of olive oil, garlic, onions, carrots, and celery, the tender turkey is simmered with low-sodium broth, no-salt-added tomatoes, and a splash of dry white wine for depth and sophistication. Enhanced with fresh thyme, bay leaf, and black pepper, each bite is a fragrant celebration of Mediterranean-inspired goodness. Finished with a vibrant garnish of chopped parsley and lemon zest, this dish is as visually stunning as it is nourishing. Perfect for a satisfying dinner party or weeknight indulgence, Heart-Healthy Osso Buco ensures guilt-free enjoyment without compromising on taste. Pair it with whole-grain polenta, brown rice, or roasted vegetables for a complete, heart-smart meal.
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Recipe Information
Ingredients
- 4 pieces turkey shanks
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 can (14 ounces) diced tomatoes, no added salt
- 0.5 cup dry white wine
- 1 tablespoon fresh thyme
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
Pat turkey shanks dry with a paper towel. Season lightly with black pepper.
Heat olive oil over medium-high heat in a large oven-safe pot or Dutch oven.
Once hot, add turkey shanks and brown them on all sides, about 8 minutes. Remove and set aside.
In the same pot, add onions, carrots, celery, and garlic. Sauté until onions are translucent, around 5 minutes.
Stir in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow wine to reduce by half, approximately 3 minutes.
Add the turkey shanks back to the pot. Pour in the low-sodium broth and diced tomatoes.
Add thyme, bay leaf, and black pepper. Stir to combine.
Bring the pot to a gentle simmer, cover, and reduce heat to low. Cook for 1.5 hours or until the turkey is tender and falls off the bone.
Remove the bay leaf and discard. Adjust seasoning if necessary.
Serve the Osso Buco topped with fresh parsley and lemon zest for a zesty finish.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 30.7 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4104 mg | 87% | |
*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.
