Low Sodium Osso Bucco
Elevate your mealtime with this Low Sodium Osso Bucco, a heart-healthy twist on the classic Italian dish without compromising flavor. This recipe features succulent veal shanks gently braised in a rich, aromatic sauce made with unsalted chicken broth, dry white wine, and vibrant vegetables like carrots, celery, and onions. A medley of garlic, thyme, and bay leaf infuses the dish with deep savory notes, while a finishing touch of fresh parsley and zesty lemon brightens every bite. Perfect for anyone watching their sodium intake, this dish offers tender, fall-off-the-bone meat bathed in a naturally flavorful, low-sodium sauce. Serve it over creamy mashed potatoes or risotto for a luxurious yet health-conscious dining experience.
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 60 grams all-purpose flour
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 480 milliliters unsalted chicken broth
- 240 milliliters dry white wine
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 400 grams canned tomatoes, unsalted and diced
- 1 teaspoon thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
Instructions
Pat the veal shanks dry with paper towels. Season them with ground black pepper and then dredge them in the flour, shaking off any excess.
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the veal shanks and sear them on all sides until well-browned, about 5 minutes per side. Transfer the shanks to a plate and set aside.
In the same pot, add the diced carrot, celery, onion, and garlic. Sauté until the vegetables are softened, about 8 minutes.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for about 2 minutes.
Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Return the veal shanks to the pot, arranging them in a single layer and spoon some of the sauce over them.
Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook slowly until the veal is very tender, about 1.5 to 2 hours.
Remove the lid and continue to cook for another 15 minutes to let the sauce thicken slightly.
Check for tenderness. If needed, continue to simmer gently until the meat is almost falling off the bone.
Remove the bay leaf and stir in the freshly chopped parsley and lemon zest.
Serve the Osso Bucco hot, garnished with extra parsley if desired, alongside risotto or mashed potatoes.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.8 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4137 mg | 88% | |
*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.
