ITALIAN STEW OSSO BUCO STYLE
Osso buco is a traditional Italian dish made of veal shanks. This elegant stew has all the taste of osso buco, but comes together with much less effort.
Yield: Serves 8.
July 02, 2019
- 1/4 cup all-purpose flour
- 1/4 tsp paprika
- 3/4 tsp salt, divided
- 3/4 tsp freshly ground pepper, divided
- 2 lb (1 kg) pork or veal, cubed
- 1/4 cup extra-virgin olive oil, divided
- 2 cups sliced onions
- 2 cloves garlic, finely chopped
- 1 1/2 cups dry white wine
- 1 can (10 oz/284 mL) beef broth
- 1 can (14 oz/398 mL) diced tomatoes
- 2 cups small carrot sticks
- 1 cup sliced celery
- 1/4 tsp thyme, crumbled
- 2 bay leaves*
- 2 long strips lemon peel
- Combine flour, paprika and 1/4 tsp each salt and pepper in a plastic bag. Add pork to flour mixture and toss to coat. Reserve any remaining flour mixture in bag.
- Heat 2 tbsp oil in a Dutch oven over medium heat. Add pork in batches and brown on all sides. Remove pork from pan; keep warm.
- Heat remaining 2 tbsp oil in pan. Add onions and garlic and sauté 5 minutes. Stir in reserved flour mixture until blended. Gradually stir in wine. Add pork, remaining 1/2 tsp salt, remaining 1/2 tsp pepper, broth, tomatoes, carrots, celery, thyme, bay leaves and lemon peel. Bring to a boil.
- Reduce heat to a simmer and cook, covered, stirring occasionally, until pork is tender and stew is thickened, about 1 hour. Remove bay leaves. Stew may be refrigerated for up to 24 hours. Reheat over medium heat, stirring occasionally. Sprinkle with Gremolata and serve.
347 calories, 12.7 g fat, 30.1 g protein, 18.6 g carbohydrate, 4.4 g fibre, 482 mg sodium
*Ingredient not included in nutritional analysis.
- 2 tbsp fresh parsley, chopped
- 1 tsp grated lemon peel
- 1 clove garlic, finely chopped
- Combine chopped fresh parsley, grated lemon peel and finely chopped garlic. Sprinkle over stew.