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Slow Cooker Osso Buco
2013-08-06
https://www.metro.ca/userfiles/image/recipes/osso-buco-mijoteuse-5659.jpg
PT30M
PT5H00M
PT5H30M
In a skillet, heat oil and butter over medium-high heat.Season veal shanks with salt and pepper and dredge with flour.Brown veal both sides and set aside.Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.Add herbs. Adjust seasoning.Put veal in a slow cooker.Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
4
Académie Culinaire
3
59
5
1
4 Tbsp. (60 mL) extra virgin olive oil
1 Tbsp. (15 mL) butter
Salt and pepper to taste
4 big veal shanks, sliced 1 in. (2.5 cm) thick
flour as needed
2 medium carrot, diced
1 medium onion, sliced thin
2 celery, sliced thin
4 garlic cloves, chopped
1/2 cup white wine
2 cups (500 mL) crushed roma Tomato
1/4 cups (60 mL) beef bouillon
3 Tbsp. (45 mL) chopped parsley
1 Tbsp. (15 mL) dried thyme
1 Tbsp. (15 mL) dried oregano
gremolata:
1 lemon, zest only
1 orange, zest only
1 flat-leaf parsley, chopped
4 garlic cloves, chopped
Slow Cooker Osso Buco
4
servings
0:30
Preparation
5:00
COOKING
5:30
TOTAL TIME
Ingredients
-
4 Tbsp.
(60 mL)extra virgin olive oil
-
1 Tbsp.
(15 mL)butter
-
Salt and pepper to taste
-
4
big veal shanks, sliced 1 in. (2.5 cm) thick
-
flour as needed
-
2
medium carrot, diced
-
1
medium onion, sliced thin
-
2
celery, sliced thin
-
4
garlic cloves, chopped
-
1/2 cup
white wine
-
2 cups
(500 mL)crushed roma Tomato
-
1/4 cups
(60 mL)beef bouillon
-
3 Tbsp.
(45 mL)chopped parsley
-
1 Tbsp.
(15 mL)dried thyme
-
1 Tbsp.
(15 mL)dried oregano
-
gremolata:
-
1
lemon, zest only
-
1
orange, zest only
-
1
flat-leaf parsley, chopped
-
4
garlic cloves, chopped
Preparation
In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan. Add a bit of butter, then vegetables and garlic and sweat, covered. Deglaze with white wine. Add tomatoes and beef broth and bring to a boil.
Add herbs. Adjust seasoning.
Put veal in a slow cooker.
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.
Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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