Low Sodium Osso Buco

Indulge in the soul-warming elegance of Low Sodium Osso Buco, a healthier take on the classic Italian dish that doesn’t compromise on flavor. Tender braised veal shanks are cooked to perfection in a robust sauce made with aromatic vegetables, no-salt-added diced tomatoes, and reduced white wine, all enhanced by fragrant herbs like thyme and rosemary. This low sodium version maintains the dish's signature richness while being heart-health-conscious, thanks to the use of unsalted butter and low sodium chicken broth. Finished with a bright gremolata of fresh parsley and lemon zest, this meal is as vibrant as it is comforting. Perfect for a special occasion or a cozy dinner, Low Sodium Osso Buco pairs beautifully with creamy risotto, polenta, or crusty bread to soak up the luscious sauce.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces Veal shanks
• 0.5 cup All-purpose flour
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, chopped
• 1 large Carrot, chopped
• 1 large Celery stalk, chopped
• 3 cloves Garlic cloves, minced
• 2 cups Low sodium chicken broth
• 1 14.5 ounce can Diced tomatoes, no salt added
• 1 cup White wine
• 1 leaf Bay leaf
• 1 teaspoon Thyme
• 2 tablespoons Parsley, chopped
• 1 teaspoon Lemon zest
• 1 sprig Fresh rosemary

Directions

Step 1

Pat the veal shanks dry with paper towels. Mix flour and black pepper together on a shallow plate and dredge each veal shank in the mixture, ensuring both sides are coated evenly. Shake off any excess flour.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil and unsalted butter over medium-high heat. Add veal shanks and sear until browned on all sides, about 4 minutes per side. Remove shanks and set aside.

Step 3

In the same pot, add chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for an additional minute.

Step 4

Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which should take about 5 minutes.

Step 5

Add the low sodium chicken broth, diced tomatoes (with their juices), bay leaf, thyme, and fresh rosemary to the pot. Stir to combine.

Step 6

Return the seared veal shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the pot, and allow to cook for 1.5 to 2 hours or until the meat is tender and falling off the bone. Check occasionally and add extra broth if the sauce is drying out.

Step 8

To make the gremolata, mix the chopped parsley with lemon zest in a small bowl.

Step 9

Once the osso buco is done, remove the bay leaf and rosemary sprig. Serve each shank with a generous amount of sauce and sprinkle with the parsley and lemon gremolata before serving.

Nutrition Facts

Serving size	(2303.4g)

Amount per serving	% Daily Value*
Calories	2300.8

Total Fat 117.2g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 656mg	0%
Sodium 1881.8mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 17.2g	0%
Total Sugars 29.1g
Protein 170.1g	0%

Vitamin D 0IU	0%
Calcium 427.3mg	0%
Iron 17.8mg	0%
Potassium 4549.2mg	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: 49.0%

Protein: 31.6%

Carbs: 19.4%