Low Fat Osso Buco
Delight in the rich, hearty flavors of this Low Fat Osso Buco, a lighter twist on the traditional Italian classic. Tender veal shanks are slow-simmered in a vibrant sauce of dry white wine, low-sodium chicken broth, and diced tomatoes, infused with the aromatic goodness of garlic, onions, and fresh herbs. Perfectly balanced with a touch of lemon zest and parsley for a bright, fresh finish, this healthier version of osso buco sacrifices none of the comfort or flavor you love. Ready in just a few simple steps, this one-pot masterpiece is ideal for special occasions or a cozy dinner at home. Serve it over creamy polenta or a bed of whole-grain pasta for the ultimate guilt-free indulgence! Keywords: low-fat recipes, osso buco, Italian cuisine, healthy dinners, braised veal recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal shanks
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 1 large, diced Carrot
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 1 cup Dry white wine
- 2 cups Low-sodium chicken broth
- 1 14-ounce can Canned diced tomatoes
- 1 Bay leaf
- 1 teaspoon dried Thyme
- 1 teaspoon Lemon zest
- 2 tablespoons chopped Fresh parsley
Instructions
Season the veal shanks with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Lightly dust with flour, shaking off any excess.
In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the veal shanks to the pot and brown on all sides, about 10 minutes. Remove and set aside.
In the same pot, add the chopped onion, diced carrot, and diced celery. Reduce the heat to medium and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Increase the heat to bring to a boil and then reduce to let it simmer for about 5 minutes.
Add 2 cups of low-sodium chicken broth and the can of diced tomatoes with their juice.
Stir in 1 bay leaf and 1 teaspoon of dried thyme.
Return the veal shanks to the pot, submerging them in the sauce mixture. Bring it to a gentle simmer.
Cover and cook on low heat for about 1.5 to 2 hours, or until the veal is tender and the sauce thickened.
Remove the bay leaf and discard. Adjust seasoning with salt and pepper to taste.
Before serving, stir in 1 teaspoon of lemon zest and 2 tablespoons of chopped fresh parsley.
Serve the Osso Buco warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 36.5 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4734 mg | 101% | |
*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.
