Serves: 4
Total Calories: 1,937

2 tablespoons olive oil
4 pieces veal shank, about 8 ounces each, cut for osso buco
kosher salt and coarsely ground black pepper to taste
1 cup diced onion, fresh or frozen
2 teaspoons chopped garlic, fresh or jarred organic
1 teaspoon dried Italian seasoning
1 (15-ounce) box or can creamy butternut squash soup
1 (14-ounce) can diced fire-roasted tomato
2 caned chipotle pepper, chopped
2 (14-ounce) cans chicken broth
1/2 cup golden raisins
1/4 cup chopped cilantro

Heat the oil in a large Dutch oven over high heat. Season the veal shanks with salt and pepper and brown on all sides in the hot oil. Remove to a plate. Reduce the heat to medium, add the onion, and sauté until lightly browned. Stir in the garlic and seasoning and cook for about 1 minute. Add the soup, diced tomatoes, chipotle peppers, and broth cover and simmer for 30 minutes.

Add the raisins, return the cover, and simmer for 30 minutes. Stir in the cilantro and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,937
Calories from Fat: 176

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