Slow-Roasted Veal Shank with Root Vegetables
Slow-Roasted Veal Shank with Root Vegetables is a hearty, comforting dish originating from Italian cuisine, where it's known as 'Osso Buco'. It features a cross-cut veal shank braised low and slow with aromatic vegetables like carrots, celery, and onions, often finished with a bright gremolata. The slow cooking process transforms the tough meat into a tender, fall-off-the-bone delicacy.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with relatively low carbohydrates, coming primarily from the vegetables. It's an excellent source of iron, zinc, and B vitamins, and the bone-in cut provides collagen and minerals like phosphorus. A typical serving contains roughly 450-550 calories.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 45 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 12 mg |
| Phosphorus | 320 mg |
| Potassium | 680 mg |
| Selenium | 35 mcg |
| Collagen/Gelatin | High (from slow-cooked connective tissue) |
Per 1 serving (approx. 350 g, including meat, bone marrow, and vegetables) · estimated, varies by recipe
💡 What's interesting
Culturally, Osso Buco is a celebrated dish from Milan, traditionally served with risotto alla Milanese. Nutritionally, the slow-roasting method helps break down tough connective tissue into gelatin, which is beneficial for joint and gut health.
