OSSO BUCO
Yield Portion Size
3 cups |
Fresh flat-leaf parsley, chopped
|
1-1/2 cups |
Lemon zest
|
6 tbsp |
Garlic, minced
|
1/4 cup |
Olive oil
|
1 tbsp |
Salt
|
1-1/2 tsp |
Black pepper
|
24 ea |
Beef shanks
|
3 cups |
Flour
|
3/4 cup |
Olive oil
|
1-1/2 cups |
Carrot, finely diced
|
1-1/2 cups |
Yellow onion, peeled, finely diced
|
1-1/2 cups |
Celery, finely diced
|
12 ea |
Garlic cloves, peeled
|
4-1/2 quarts | |
3 (750 ml) bottles |
Pinot noir wine
|
6 cups |
Beef stock
|
3 tbsp |
Salt
|
3 ea |
Bay leaves
|
12 ea |
Russet potatoes, large, cut into six wedges
|
3/4 cup |
Olive oil
|
3 tbsp |
Salt
|
3 tbsp |
Fresh thyme, chopped
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 192 mg | 19% |
Carbohydrate | 55 g | 18% |
Cholesterol | 234 mg | 78% |
Total Fat | 34 g | 52% |
Iron | 16 mg | 89% |
Potassium | 2347 mg | 0% |
Calories | 1049 kcal | 52% |
Sodium | 2576 mg | 107% |
Protein | 109 g | 218% |
Polyunsaturated Fat | 2 g | 11% |
Saturated Fat | 9 g | 45% |
Sugars | 15 g | 2% |
Dietary Fiber | 9 g | 36% |
Vitamin C | 43 mg | 71% |
Vitamin A | 2262 iu | 45% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make GREMOLATA: In a Robot Coupe, process all ingredients until combined.
-
Step 2
To make OSSO BUCO: Dredge beef shanks in flour, shaking off excess.
-
Step 3
Heat olive oil in a large rondo over medium heat; in small batches, brown beef shanks on both sides and set aside.
-
Step 4
Add carrot, onion, celery and garlic to pan; sauté for 5 minutes or until onions are translucent.
-
Step 5
Stir in Angela Mia® Spaghetti Sauce, wine, beef stock, salt and bay leaves; arrange beef shanks in braising liquid. (May need to use two rondos.)
-
Step 6
Bake, covered, at 325°F for 3 hours or until beef shanks are fork tender. Discard bay leaves.
-
Step 7
To make POTATO WEDGES: Toss potato wedges in olive oil; season with salt and thyme. Bake at 375°F for 15 to 20 minutes or until potatoes are golden brown and fork tender.
-
Step 8
Hold warm for service.
-
Step 9
To make ONE PORTION: Arrange three potato wedges on a serving plate with one beef shank; drizzle with cooking liquid and top with 1 tablespoon gremolata.
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