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Zuppa Osso Buco Recipe

Nutrition per serving    (USDA % daily values)
CAL
529
FAT
54%
CHOL
84%
SOD
77%

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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pot

1 lemon, zested

1/2 cup white wine

1 large egg, beaten

1 cup egg pasta, broken egg fettuccini or medium egg noodles

2 cloves garlic, cracked away from skins

Coarse salt and black pepper

1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes

1 (2-ounce) tin flat fillet anchovies, drained

2 cups beef stock, available in 1 cup small boxes on soup aisle

Coarse salt and pepper

1/4 cup, a generous handful, grated Parmigiano or Romano

Crusty bread, to pass at table

1 (14-ounce) can white beans, cannellini, drained

1 fresh or dried bay leaf

3 cups chicken stock, available in re-sealable boxes on soup aisle

1/3 cup Italian bread crumbs, a couple of handfuls

2 carrots, peeled

Handful flat-leaf parsley, about 1/4 cup loosely packed

2 ribs celery and their greens

1 pound ground veal

1 medium yellow skinned onion, peeled and halved

1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it

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