Method:Braising

1. Formula

1. 10 ounces meaty cross-cut veal shanks (osso buco), each tied with kitchen string
2. 1/2 cup all-purpose flour
3. 2 tablespoons olive oil
4. 3 tablespoons unsalted butter
5. 2 medium onions, halved lengthwise and thinly sliced
6. 1 small carrot, finely chopped
7. 1 celery rib, finely chopped
8. 2 garlic cloves, finely chopped
9. 1 cup dry white wine
10. 1 cup chicken broth
11. 1 (28 ounce) can whole plum tomatoes with juice (not in puree), coarsely chopped
12. 1 cup Kalamata or other brine-cured black olives, pitted and halved
13. 1 1/2 teaspoons fresh thyme leaves
14. 2 sprigs fresh flat-leaf parsley
15. 1 bay leaf
16. 2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine julienne
17. 1 teaspoon salt, or to taste
18. 1/2 teaspoon black pepper, or to taste
19. 3 tablespoons chopped fresh flat-leaf parsley
20. 1 large garlic clove, minced
21. 1 teaspoon finely grated fresh lemon zest
22. Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

2. Nutrition Information

• Calories: 271 kcal
• Carbohydrates: 17 g
• Dietary Fiber: 3 g
• Fat: 16 g
• Protein: 8 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Make stew: Preheat oven to 325 degrees F.
2. Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
3. Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
4. Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

4. Remark

Notes: