• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Ossobuco - Country Living

  • Recipe Submitted by on

Category: Meat, Main Dish

 Ingredients List

  • 2 tb Olive oil
  • 6 2-inch-thick slices veal
  • -shank; tied with string
  • -around middle
  • 24 Cloves garlic
  • 4 md White onions; coarsely
  • -chopped
  • 1 Sweet green pepper; coarsely
  • -chopped
  • 2 cn (28-oz) whole tomatoes
  • 1 c Dry white wine
  • 2 ts Salt
  • 1 ts Dried marjoram leaves
  • Gremolata; (opt., recipe
  • -follows)


1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown
well on each side-about 3 minutes. Transfer veal to large bowl. Repeat to
brown remaining veal in pan drippings and set aside.

2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5
minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram.
Return veal and any accumulated juices to pot. Heat mixture to boiling over
medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2
to 2 hours or until meat is tender.

3. When meat is almost tender, prepare Gremolata, if desired. With slotted
spoon, transfer veal slices to large serving dish; remove strings from
veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired,
and serve.

Gremolata: In small bowl, combine 1/4 C finely chopped fresh parsley
leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.

Nutritional information per serving without Gremolata-protein: 82 grams;
fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants, sodium: 1,451
milligrams cholesterol: 408 milligrams calories: 659.

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