Osso Buco with Ham or Veal Shanks

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

3 cups canned tomatoes (diced) 1.7 lb
1 onions, thinly cut 7.1 oz
5 cloves garlic, chopped
3 tbsp olive oil 1.5 fl.oz
15 button (white) mushrooms, diced into cubes 7.5 oz
2 stalks celery, diced into cubes 5 oz
1 cup Port wine 8.7 fl.oz
1/2 cup chicken broth, low-sodium 4.2 fl.oz
1/2 cup orange juice 4.2 fl.oz
3 bay leaf 0.1 oz
3 tbsp marjoram, fresh, chopped 0.8 oz
6 slices of veal shank, or pork, 5 cm thick 5 lbs
1 clove garlic, finely chopped
4 tbsp Italian parsley, fresh, chopped 0.8 oz
2 1/2 tbsp marjoram, fresh, chopped 0.6 oz
orange zest, chopped 3 tbsp

Method

  1. Blanch tomatoes in boiling water for 1 minute and plunge them into cold water. Remove skin and dice into cubes.
  2. Sauté onions and garlic in oil over low heat for 1 minute, add mushrooms and celery, cook for 3 more minutes.
  3. Add Port wine and bring to a boil.
  4. Add chicken broth, orange juice, tomatoes and herbs. Bring to a boil, add the shanks and cook over low heat for around 2 hours. Stir from time to time.
  5. Gremolata: combine garlic, parsley, marjoram and orange zest.
Serve with rice or quinoa pasta and sprinkle a tablespoon (15 ml) of gremolata on the osso buco.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

390

Fat

11 g

17 %

Saturated 2.5 g
+ Trans 0 g

12 %

Cholesterol

200 mg

Sodium

230 mg

10 %

Carbohydrate

15 g

5 %

Fibre

3 g

12 %

Sugars

4 g

Net Carbs

12 g

Protein

49 g

Vitamin A

24 %

Vitamin C

37 %

Calcium

16 %

Iron

47 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K, Zinc
Good source of  :
Calcium, Copper, Manganese, Vitamin A, Vitamin C, Vitamin E
Source of  :
Fibre, Vitamin B1
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 6
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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