Jose caguiatOssobuco
In The Fresh Meat Case
Ossobuco
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 55min
Serves 6
- 280
Calories - 34g
Protein - 610mg
Sodium - 2g
Sat. Fat - 5g
Sugar 
Ingredients
2 tbsp. olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can (16 oz.) stewed tomatoes
1 cup chicken broth
1 cup white wine or dry vermouth
1/2 tsp. dried Italian herb seasoning
Salt and ground pepper to taste
3 tbsp. minced fresh parsley
2 tbsp. finely grated lemon peel
2 cloves garlic, minced
Cooked rice
Step 1
In Dutch oven over medium-high heat, heat oil.
TIP
TIP: Nutrition facts are based on removal of skin from chicken.
Step 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; sauté 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
Step 3
Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
Step 4
Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
Step 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.
10 MIN
