Low Fat Osso Buco

Delight in the comforting flavors of classic Italian cuisine with this Low Fat Osso Buco, a lighter twist on the traditional dish without compromising on richness or depth. Tender, slow-cooked veal shanks are braised in a savory medley of low-sodium chicken broth, dry white wine, and tomatoes, infused with aromatics like garlic, onion, and thyme. The recipe is lightened with just a touch of olive oil and lemon zest for a fresh, bright finish, making it perfect for those seeking a flavorful yet health-conscious option. With just 20 minutes of prep time and a long, gentle simmer for melt-in-your-mouth results, this wholesome osso buco pairs beautifully with a side of whole-grain risotto or a crusty bread to soak up the luscious sauce. Perfect for dinner parties or cozy nights in, it’s a heartwarming dish you’ll love to revisit.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces Veal shanks
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 cup All-purpose flour
• 2 tablespoons Olive oil
• 1 large, chopped Onion
• 1 large, diced Carrot
• 2 diced Celery stalks
• 3 cloves, minced Garlic
• 1 cup Dry white wine
• 2 cups Low-sodium chicken broth
• 1 14-ounce can Canned diced tomatoes
• 1 Bay leaf
• 1 teaspoon dried Thyme
• 1 teaspoon Lemon zest
• 2 tablespoons chopped Fresh parsley

Directions

Step 1

Season the veal shanks with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Lightly dust with flour, shaking off any excess.

Step 2

In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the veal shanks to the pot and brown on all sides, about 10 minutes. Remove and set aside.

Step 4

In the same pot, add the chopped onion, diced carrot, and diced celery. Reduce the heat to medium and cook until softened, about 5 minutes.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot. Increase the heat to bring to a boil and then reduce to let it simmer for about 5 minutes.

Step 7

Add 2 cups of low-sodium chicken broth and the can of diced tomatoes with their juice.

Step 8

Stir in 1 bay leaf and 1 teaspoon of dried thyme.

Step 9

Return the veal shanks to the pot, submerging them in the sauce mixture. Bring it to a gentle simmer.

Step 10

Cover and cook on low heat for about 1.5 to 2 hours, or until the veal is tender and the sauce thickened.

Step 11

Remove the bay leaf and discard. Adjust seasoning with salt and pepper to taste.

Step 12

Before serving, stir in 1 teaspoon of lemon zest and 2 tablespoons of chopped fresh parsley.

Step 13

Serve the Osso Buco warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2544.0g)

Amount per serving	% Daily Value*
Calories	1999.4

Total Fat 91.6g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 601.9mg	0%
Sodium 3893.5mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 22.2g	0%
Total Sugars 36.5g
Protein 167.0g	0%

Vitamin D 0IU	0%
Calcium 524.5mg	0%
Iron 15.5mg	0%
Potassium 4734.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 36.1%

Carbs: 19.3%