Serves: 6
1. Remove fat from veal. Sprinkle with salt and pepper coat with flour.
2. Heat oil in 4-quart Dutch oven over medium heat. Cook veal in oil about 20 minutes, turning occasion-ally, until brown on all sides.
3. Stir in wine, broth, garlic and bay leaf. Heat to boiling reduce heat. Cover and simmer 1 hour 30 minutes to 2 hours or until veal is tender. Remove veal place on serving platter. Skim fat from broth remove bay leaf. Pour broth over veal sprinkle with parsley and lemon peel. Serve veal with spaghetti and cheese.
NUTRITION FACTS: 1 Serving: Calories 630 (Calories from Fat 170) Fat 19g (Saturated 6g) Cholesterol 260mg Sodium 660mg Carbohydrate 45g (Dietary Fiber 1g) Protein 71g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 8mg Iron 28mg DIET EXCHANGES: 9 Very Lean Meat 3 Starch 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Osso Buco recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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