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Crock Pot Osso Buco

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)307.1308
Energy (kCal)2086.273
Carbohydrates (g)60.9843
Total fats (g)65.7547
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add first 10 ingredients to your crock pot and set on low for 6- 8 hours. | 2. In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing. | 3. When finished serve over white rice and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    tomato 1 can crushed 62.068999999999996 13.7631 3.2384 0.5397
    beef consomme 1 can 34.1 0.992 7.812 0.0
    red wine 1 cup - - - -
    bay leaf 2 - - - -
    italian herb seasoning 3 tablespoons - - - -
    garlic clove 3 crushed - - - -
    onion 1 quartered 28.0 6.537999999999999 0.77 0.07
    carrot 1 halved - - - -
    celery 2 stalks 20.48 3.8016 0.8832 0.2176
    salt pepper - - - -
    veal shank 3 lb 1537.704 0.0 260.5932 47.3558
    vegetable oil 3 -5 tablespoons 0.0 0.0 0.0 0.0
    flour 1 cup seasoned 364.56 26.8128 31.7604 17.346
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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