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Ossobuco

Ossobuco Recipe

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Prep/Cook Time: 55 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
1 package
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can (16 ounces) stewed tomatoes
1 cup chicken broth
1 cup white wine or dry vermouth
1/2 teaspoon dried Italian herb seasoning
Salt and ground pepper to taste
3 tablespoons minced fresh parsley
2 tablespoons finely grated lemon peel
2 cloves garlic, minced
Hot cooked rice


  1. In Dutch oven over medium-high heat, heat oil.
  2. Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; saute 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
  3. Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
  4. Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
  5. Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.

Note

Nutrition facts are based on removal of skin from chicken.


  • Serving Size 341g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 280

  • Total Fat 11g (17%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 130mg (43%)

  • Sodium 610mg (25%)

  • Total Carbohydrate 10g (3%)

  • Dietary Fiber 2g

  • Sugars 5g

  • Protein 34g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Stephen McCauley - Arlington, VA 1/18/2008 1:14:44 PM
This was a terrific recipe for a cold, snowy evening. I made it with orzo, instead of rice. It was terrific because the orzo absorbed more of the sauce. The leftoevers were even better after the flavors marinated in the refridgerator!

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