Osso Bucco With Tomato And Cannellini Beans Recipe

Recipe By Slurrp

Osso Bucco with Tomato and Cannellini Beans is a classic Italian dish that features tender veal shanks braised in a rich tomato sauce. The meat becomes incredibly tender and flavorful as it simmers slowly, while the tomato sauce infuses with the meaty juices. The addition of cannellini beans adds a creamy texture and earthy flavor to the dish. Serve this hearty and comforting dish with crusty bread or creamy polenta for a satisfying meal.

4.4
28 Rating -
Rate
Non Vegdiet
2hr 30minstotal
15minsPrep
2hr 15minsCook
2hr 30m.total
15m.Prep
2hr 15m.Cook
Osso Bucco With Tomato And Cannellini Beans
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Ingredients for Osso Bucco With Tomato And Cannellini Beans Recipe

  • 1/4 inch Veal Shanks, About Thick
  • As required Salt And Pepper, To Taste
  • 0.06 cup All Purpose Flour
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Tomato Paste
  • 1/4 sprig Fresh Rosemary
  • 1/4 cup White Wine
  • 1/4 can Diced Tomatoes
  • 1/2 cup Chicken Broth
  • 1/2 Bay Leaves
  • 1/4 can Cannellini Beans, Drained And Rinsed
  • as required Gremolata, For Garnish

Directions: Osso Bucco With Tomato And Cannellini Beans Recipe

Cooking Directions

  • STEP 1.Season the veal shanks with salt and pepper, then dredge them in flour.
  • STEP 2.In a large Dutch oven, heat olive oil over medium-high heat and brown the veal shanks on all sides.
  • STEP 3.Remove the shanks from the pot and set aside. In the same pot, sauté onions, carrots, and celery until softened.
  • STEP 4.Add garlic, tomato paste, and rosemary to the pot and cook for a minute.
  • STEP 5.Pour in white wine and let it simmer until reduced by half.
  • STEP 6.Return the veal shanks to the pot and add canned tomatoes, chicken broth, and bay leaves.
  • STEP 7.Bring the mixture to a simmer, then cover and cook on low heat for about 2 hours or until the meat is tender.
  • STEP 8.Add cannellini beans to the pot and cook for an additional 15 minutes.
  • STEP 9.Remove the veal shanks from the pot and keep warm. Skim off any excess fat from the sauce.
  • STEP 10.Serve the osso bucco with tomato and cannellini beans over creamy polenta or with crusty bread. Garnish with gremolata, if desired.

Cooking Tips

  • Dredging the veal shanks in flour helps to create a nice crust and thickens the sauce.
  • For a deeper flavor, you can brown the veal shanks in batches and deglaze the pot with white wine.
  • Gremolata, a mixture of lemon zest, garlic, and parsley, adds a fresh and vibrant flavor to the dish.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the osso bucco gently on the stovetop or in the oven, adding a splash of broth if needed.
  • Serve the dish with a side of creamy polenta or crusty bread to soak up the delicious sauce.
Nutrition
value
376
calories per serving
24 g Fat26 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    26g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    26g
  • Fiber
    4g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    48mg
  • Iron
    4mg
  • Vitamin A
    1961mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    < 1mg
  • Phosphorus
    284mg
  • Selenium
    14mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp