Osso Buco with Balsamic Onions

Name: Osso Buco with Balsamic Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps balsamic vinegar; 1 teaspoons black pepper, divided; 411 grams diced tomatoes with basil, garlic, and oregano; 539 grams cannellini or other white beans, rinsed and drained; 1 teaspoons crushed red pepper; 2 teaspoons dried thyme, divided; 355 milliliters dry white wine, divided; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters sliced fresh basil; 4 garlic cloves, minced; 2 teaspoons lemon zest; 946 milliliters vertically sliced onion; 1 Tbsp sugar; 118 milliliters tubetti (small, tube-shaped pasta); 1 kilograms veal shanks (1 1/2 inches thick)

Osso Buco with Balsamic Onions might be just the main course you are searching for. One portion of this dish contains about 73g of protein, 12g of fat, and a total of 791 calories. This recipe serves 4. This recipe covers 50% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of sugar, lemon zest, tubetti, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine onion, 1/2 cup wine, sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally.

Ingredients you will need

Black Pepper

Onion

Sugar

Thyme

Wine

Equipment you will use

Dutch Oven

Add vinegar; cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized.

Ingredients you will need

Vinegar

Onion

Remove 3/4 cup onion mixture; set aside.

Ingredients you will need

Onion

Sprinkle the veal with 1/4 teaspoon black pepper.

Ingredients you will need

Black Pepper

Veal

Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes. Stir in pasta and beans; simmer 15 minutes or until pasta is tender.

Ingredients you will need

Red Pepper

Tomato

Garlic

Beans

Broth

Pasta

Thyme

Veal

Wine

Equipment you will use

Frying Pan

Serve with the reserved onion mixture, basil, and lemon zest.

Ingredients you will need

Lemon Zest

Basil

Onion

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

3Tbsps

balsamic vinegar 1teaspoons

black pepper, divided 411grams

diced tomatoes with basil, garlic, and oregano 539grams

cannellini or other white beans, rinsed and drained 1teaspoons

crushed red pepper 2teaspoons

dried thyme, divided 355milliliters

dry white wine, divided 710milliliters

fat-free, less-sodium chicken broth 59milliliters

sliced fresh basil 4

garlic cloves, minced 2teaspoons

lemon zest 946milliliters

vertically sliced onion 1Tbsp

sugar 118milliliters

tubetti (small, tube-shaped pasta)1kilograms

veal shanks (1 1/2 inches thick)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.