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Ingredients
US|METRIC
4 SERVINGS
- 4 pork (osso buco, tied equatorially with string)
- kosher salt
- extra virgin olive oil (enough to generously coat the bottom of the pan)
- 1 onion (large, coarsely chopped)
- 2 celery ribs (coarsely chopped)
- 1 fennel bulb (coarsely chopped)
- 3 cloves garlic (smashed)
- 1 pinch crushed red pepper
- 3/4 cup tomato paste
- 2 cups dry white wine (: I used a Sauvignon Blanc)
- 3 bay leaves
- 1 fresh thyme (bundle)
- 1 orange (zested)
- 1/4 cup fresh parsley leaves (finely chopped)
- 1 clove garlic (minced)
- 2 Tbsp. grated horseradish (freshly)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium660mg28% |
Potassium1030mg29% |
Protein4g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars9g |
Vitamin A25% |
Vitamin C100% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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