Osso buco with lemon and olives

Yield: 1 servings

Measure Ingredient
4 \N Veal shanks; 10 ounces each
½ cup Flour
1 tablespoon Olive oil
2 \N Shallots; chopped
4 \N Cloves garlic; chopped
⅓ cup Dry white wine
1 \N Lemon; Zest of
1 \N Lemon; Juice of
½ cup Pitted; chopped kalamata
\N \N ; olives
2 cups Veal or
\N \N Chicken Stock
1 tablespoon Chopped fresh basil
½ teaspoon Chopped fresh rosemary
\N \N Salt and black pepper to taste

Preheat oven to 350 degrees. Dust veal shanks with flour. Heat a large, flameproof baking dish with olive oil until smoking hot. Add veal shanks and brown well on each side, about 2 minutes per side. Add shallots and garlic and saute lightly for about 1 minute. Add white wine and boil until reduced by half, 3 to 4 minutes. Add lemon zest, juice, olives, and stock.

Cover with a lid or foil and bake for about 30 minutes. Add basil and rosemary, cover, and bake for 30 to 40 minutes more, until shanks are tender. Season with salt and pepper. Serve hot over couscous or rice.

Serves four.

Converted by MC_Buster.

Per serving: 457 Calories (kcal); 15g Total Fat; (29% calories from fat); 9g Protein; 68g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1½ Vegetable; ½ Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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