Zuppa Osso Buco (Rachael Ray) Recipe

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Ingredients:

Serving

1 lb ground veal
1 large egg, beaten
1/3 cup italian bread crumbs , a couple of handfuls
1/4 cup, a generous handful, grated parmigiano or romano
1/4 to 1/2 tsp freshly grated nutmeg , eyeball it
coarse salt and black pepper
2 tbsp extra-virgin olive oil , 2 turns of the pot
2 carrots, peeled
2 ribs celery and their greens
1 medium yellow skinned onion, peeled and halved
coarse salt and pepper
1 fresh or dried bay leaf
1/2 cup white wine
1 (14-oz) can white beans , cannellini, drained
1 (15- oz) can diced tomatoes in puree
3 cups chicken stock , available in re-sealable boxes on soup aisle
2 cups beef stock , available in 1 cup small boxes on soup aisle
1 cup egg pasta
2 cloves garlic , cracked away from skins
1 (2-oz) tin flat fillet anchovies, drained
handful flat-leaf parsley, about 1/4 cup loosely packed
1 lemon , zested
crusty bread , to pass at table

Directions:

Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	562.46 Kcal (2355 kJ)
Calories from fat	215.76 Kcal
		% Daily Value*
Total Fat	23.97g	37%
Cholesterol	175.14mg	58%
Sodium	1011.78mg	42%
Potassium	1215.22mg	26%
Total Carbs	42.35g	14%
Sugars	8.21g	33%
Dietary Fiber	3.76g	15%
Protein	39.86g	80%
Vitamin C	16.3mg	27%
Vitamin A	0.3mg	10%
Iron	3.9mg	22%
Calcium	126.8mg	13%

Amount Per 100 g
Calories	89.27 Kcal (374 kJ)
Calories from fat	34.25 Kcal
		% Daily Value*
Total Fat	3.81g	37%
Cholesterol	27.8mg	58%
Sodium	160.59mg	42%
Potassium	192.88mg	26%
Total Carbs	6.72g	14%
Sugars	1.3g	33%
Dietary Fiber	0.6g	15%
Protein	6.33g	80%
Vitamin C	2.6mg	27%
Iron	0.6mg	22%
Calcium	20.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.5

Points
14

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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