Low Sodium Osso Buco
Crafted for those seeking a heart-healthy twist on a classic Italian dish, this Low Sodium Osso Buco marries rich, tender veal shanks with aromatic vegetables and a robust, herb-infused sauce. Perfectly seared veal is simmered slowly in a blend of no-salt-added diced tomatoes, white wine, and low sodium chicken broth, offering depth of flavor without excess salt. Enhanced with fresh rosemary, thyme, and a zesty parsley-lemon gremolata, every bite is bright, savory, and satisfying. Easy to prepare in a Dutch oven, this low sodium recipe is ideal for elegant dinner parties or comforting weeknight meals. Impress your guests with this healthier yet equally indulgent take on traditional osso buco! Keywords: low sodium osso buco, heart-healthy recipe, Italian slow-cooked veal, flavorful no salt added meals.
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Recipe Information
Ingredients
- 4 pieces Veal shanks
- 0.5 cup All-purpose flour
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, chopped
- 1 large Carrot, chopped
- 1 large Celery stalk, chopped
- 3 cloves Garlic cloves, minced
- 2 cups Low sodium chicken broth
- 1 14.5 ounce can Diced tomatoes, no salt added
- 1 cup White wine
- 1 leaf Bay leaf
- 1 teaspoon Thyme
- 2 tablespoons Parsley, chopped
- 1 teaspoon Lemon zest
- 1 sprig Fresh rosemary
Instructions
Pat the veal shanks dry with paper towels. Mix flour and black pepper together on a shallow plate and dredge each veal shank in the mixture, ensuring both sides are coated evenly. Shake off any excess flour.
In a large Dutch oven or heavy-bottomed pot, heat olive oil and unsalted butter over medium-high heat. Add veal shanks and sear until browned on all sides, about 4 minutes per side. Remove shanks and set aside.
In the same pot, add chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for an additional minute.
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which should take about 5 minutes.
Add the low sodium chicken broth, diced tomatoes (with their juices), bay leaf, thyme, and fresh rosemary to the pot. Stir to combine.
Return the seared veal shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and allow to cook for 1.5 to 2 hours or until the meat is tender and falling off the bone. Check occasionally and add extra broth if the sauce is drying out.
To make the gremolata, mix the chopped parsley with lemon zest in a small bowl.
Once the osso buco is done, remove the bay leaf and rosemary sprig. Serve each shank with a generous amount of sauce and sprinkle with the parsley and lemon gremolata before serving.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 29.1 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4549 mg | 97% | |
*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.
