Osso buco
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Veal shanks slowly braised with tomatoes, carrots and onions; 4 servings with sauce, excluding a side.
4 servingsFinal yield 1,600 g
Ingredients
- 1,000 gVeal, shank, separable lean and fat, raw
- 180 gCarrots, raw
- 180 gOnions, raw
- 400 gTomatoes, red, ripe, raw, year round average
- 700 gBeverages, water, tap, drinking
- 25 gOil, olive, salad or cooking
- 6 gSalt, table
Method
- Dry veal shanks; dice carrot and onion to 5 mm.
- Brown shanks in oil at 185 °C for 4 minutes per side. Add vegetables and, after 4 minutes, tomatoes, water and salt.
- Braise covered for 120 minutes at 90 °C; meat is done when it pulls from the bone. Reduce sauce uncovered for 10 minutes before serving.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,508.8 kcal
- Protein
- 200 g
- Fat
- 59.4 g
- Total carbohydrate (by difference)
- 49.6 g
- Total dietary fibre (USDA)
- 12.9 g
- Saturated fatty acids
- 15.5 g
- Sodium
- 3,575.4 mg
- Salt (sodium × 2.5)
- 8.9 g
Per serving
- Energy
- 377.2 kcal
- Protein
- 50 g
- Fat
- 14.9 g
- Total carbohydrate (by difference)
- 12.4 g
- Total dietary fibre (USDA)
- 3.2 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 893.8 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 94.3 kcal
- Protein
- 12.5 g
- Fat
- 3.7 g
- Total carbohydrate (by difference)
- 3.1 g
- Total dietary fibre (USDA)
- 0.81 g
- Saturated fatty acids
- 0.97 g
- Sodium
- 223.5 mg
- Salt (sodium × 2.5)
- 0.56 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal