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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the flour mix in a flat plate and cover each side of ossobuccos. | 2. In a hot pan put in the olive oil and at high heat brown the ossobucco 2 at a time make sure each side is golden brown. | 3. Set the meat aside. | 4. In the same pan add the onions, carrot, celery, and bay leaf; lower heat and cook 5 minutes turning occ. | 5. ADD the wine; let boil and reduce by half. Add the tomatoes with juice and tomato paste, salt and pepper, and return the veal to the pot, reduce heat cover and let simmer for 1 hr 30 minutes. | 6. Uncover. | 7. With a fork break the bigger pieces of tomatoes. | 8. Put1 ossobucco per plate; cover with sauce topped with gremolata. | 9. Serve with pennene. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shank	4			2050.272	0.0	347.4576	63.1411
purpose flour	4	tablespoons		-	-	-	-
italian spice	1	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		diced	28.0	6.537999999999999	0.77	0.07
carrot	1		chopped	20.5	4.79	0.465	0.12
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
bay leaf	1			-	-	-	-
white wine	5	ounces		116.2329	3.6854	0.0992	0.0
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt pepper				-	-	-	-
garlic clove	1		chopped	-	-	-	-
lemon zest	1/2			-	-	-	-
flat leaf parsley	2	tablespoons		-	-	-	-

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