Osso Buco Tender Tex Mex
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 276.9163 |
| Energy (kCal) | 1990.1392 |
| Carbohydrates (g) | 99.7176 |
| Total fats (g) | 50.7191 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 325 degrees. | 2. Mix together the flour, salt, pepper, paprika, cumin, oregano. | 3. Dust all sides of veal shanks. | 4. Whisk one cup water to remaing seasoned flour, set aside. | 5. In a hot large oven proof pan (A good choice Le Creuset) heat oil, just enough to cover bottom of pan. | 6. Brown shank for 4-5 minutes each side over medium high heat. | 7. Remove and set aside. | 8. In same pan add oil if needed and saute bell pepper, onions for 4 minutes add poblano, chipotles, and garlic cook for 1 minute. | 9. Add crushed tomatoes, chipotle sauce. | 10. Stir in the water with the seasoned flour. | 11. Add 1/4 cup parsley. | 12. Place shanks in pan top each with a wedge of lime and some sauce to coat. Saving half the lime for the Gremolata. | 13. Liquid should come up to the edge of the shanks. If not add addition water, wine or broth. | 14. Cover and place in oven cooking for 2 hours. | 15. Gremolata:. | 16. Mix lime zest, remaining lime juice, garlic, and 1/4 cup parsley/cilantro. | 17. Plate over polenta, or recipe #218587 to soak up juices and to help calm the yummy heat. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| veal shank | 3 | lb | 1537.704 | 0.0 | 260.5932 | 47.3558 | |
| flour | 1/4 | cup | 144.57 | 31.6514 | 2.3502 | 0.5609 | |
| salt | - | - | - | - | |||
| black pepper | 1/2 | teaspoon | 2.8865 | 0.7354 | 0.1195 | 0.0375 | |
| paprika | 1/2 | teaspoon | 3.2430000000000003 | 0.6209 | 0.1626 | 0.1482 | |
| cumin | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| oregano | 1 | teaspoon | 2.65 | 0.6892 | 0.09 | 0.0428 | |
| olive oil | - | - | - | - | |||
| red bell pepper | 1 | chopped | - | - | - | - | |
| onion | 1 1/2 | chopped | 96.0 | 22.416 | 2.64 | 0.24 | |
| garlic clove | 8 | minced divided | - | - | - | - | |
| poblano chile | 1 | roasted seeded chopped | - | - | - | - | |
| tomato | 28 | ounces | crushed | 182.5707 | 40.4831 | 9.5254 | 1.5876 |
| chipotle chile adobo | 1 -2 | minced | - | - | - | - | |
| adobo sauce | 1 | tablespoon | - | - | - | - | |
| parsley | 1/2 | cup | chopped divided | 10.8 | 1.899 | 0.8909999999999999 | 0.237 |
| cilantro | 1/2 | cup | chopped | 1.84 | 0.2936 | 0.1704 | 0.0416 |
| lime | 1 | zested | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.