Low Sodium Osso Bucco

Elevate your dinner table with this irresistible Low Sodium Osso Bucco, a healthier twist on the classic Italian dish. This recipe combines fall-off-the-bone tender veal shanks with a rich, aromatic sauce made from unsalted chicken broth, dry white wine, and naturally flavorful ingredients like garlic, carrots, and celery. The slow-cooked magic ensures every bite is infused with fragrant thyme, bay leaf, and bright lemon zest, all while keeping sodium levels in check. Perfect for a comforting yet elegant meal, this dish pairs beautifully with creamy risotto or fluffy mashed potatoes. Impress your guests with a hearty, flavorful meal that prioritizes heart health without compromising on taste.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces veal shanks
• 60 grams all-purpose flour
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 480 milliliters unsalted chicken broth
• 240 milliliters dry white wine
• 1 large carrot, diced
• 1 large celery stalk, diced
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 400 grams canned tomatoes, unsalted and diced
• 1 teaspoon thyme
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest

Directions

Step 1

Pat the veal shanks dry with paper towels. Season them with ground black pepper and then dredge them in the flour, shaking off any excess.

Step 2

Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the veal shanks and sear them on all sides until well-browned, about 5 minutes per side. Transfer the shanks to a plate and set aside.

Step 3

In the same pot, add the diced carrot, celery, onion, and garlic. Sauté until the vegetables are softened, about 8 minutes.

Step 4

Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for about 2 minutes.

Step 5

Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Return the veal shanks to the pot, arranging them in a single layer and spoon some of the sauce over them.

Step 6

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook slowly until the veal is very tender, about 1.5 to 2 hours.

Step 7

Remove the lid and continue to cook for another 15 minutes to let the sauce thicken slightly.

Step 8

Check for tenderness. If needed, continue to simmer gently until the meat is almost falling off the bone.

Step 9

Remove the bay leaf and stir in the freshly chopped parsley and lemon zest.

Step 10

Serve the Osso Bucco hot, garnished with extra parsley if desired, alongside risotto or mashed potatoes.

Nutrition Facts

Serving size	(2277.2g)

Amount per serving	% Daily Value*
Calories	2089.1

Total Fat 94.1g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 594mg	0%
Sodium 782.6mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 17.8g	0%
Total Sugars 28.8g
Protein 166.2g	0%

Vitamin D 0IU	0%
Calcium 390.2mg	0%
Iron 16.4mg	0%
Potassium 4137.0mg	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: 43.6%

Protein: 34.2%

Carbs: 22.2%