Italian Osso Buco Light with Gremolata
Milanese osso buco (veal shin) braised in white wine with lemon-herb gremolata — 44g protein, the Milanese Sunday classic made lighter.
15mPrep
100mCook
2Servings
380Calories
44gProtein
Ingredients
- 350 gveal shin slices (osso buco)
- 100 mlwhite wine
- 200 mllow-sodium chicken broth
- 1 mediumonion
- 1 mediumcarrot
- 1 unitcelery stalk
- 2 unitgarlic cloves
- 1 tsplemon zest
- 2 tbspflat-leaf parsley
- 1 tspolive oil
- 1salt and pepper
Ingredients
- 350 g veal shin slices (osso buco)
- 100 ml white wine
- 200 ml low-sodium chicken broth
- 1 medium onion
- 1 medium carrot
- 1 unit celery stalk
- 2 unit garlic cloves
- 1 tsp lemon zest
- 2 tbsp flat-leaf parsley
- 1 tsp olive oil
- to taste salt and pepper
Instructions
- Sear veal in olive oil 3 minutes per side. Remove. Sauté onion, carrot, and celery 5 minutes.
- Add wine, reduce, then add broth. Return veal. Braise covered at 160°C for 1.5 hours.
- Mix lemon zest, parsley, and garlic for gremolata. Spoon over just before serving.