SLOW COOKER OSSO BUCO RECIPE
This tasty slow cooker osso buco is an incredibly tasty dish that gets better the longer you cook it.
Provided by Gus
Categories Dinner
Time 8h45m
Number Of Ingredients 16
Steps:
- In a bowl, add the flour and mix with the salt and pepper.
- Coat each slice of the beef shank in the flour.
- In a frying pan over medium heat, add the oil.
- Cook the beef in batches. Cook until each side is browned (Roughly 3-5 minutes).
- In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, tomato paste, bay leaf, and beef stock. Mix until combined.
- Lastly, add the beef shanks so that they're covered with the sauce.
- Cook on low for 8 hours or until the meat is tender.
- Season to taste.
- Serve & Enjoy.
Nutrition Facts : ServingSize 417.0 g, Calories 364.0 kcal, Fat 11.6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 617 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 9 g, Protein 41 g
OSSO BUCO
Steps:
- Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
- Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
- Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
- In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
- Cover and cook on LOW setting for 8 to 10 hours.
- Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
SLOW COOKER OSSO BUCO
A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.
Provided by janzjewelz
Categories World Cuisine Recipes European Italian
Time 8h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
- Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g
OSSO BUCCO-STYLE BEEF SHANK
Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.
Provided by Julie Couture
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 2
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.
- Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 32.7 g, Cholesterol 79.2 mg, Fat 28.9 g, Fiber 7.4 g, Protein 36.8 g, SaturatedFat 7.7 g, Sodium 1931.1 mg, Sugar 18.1 g
MIKE ROY'S CROCK POT OSSO BUCO
Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago. This recipe comes from his cookbook of crockery cooking. This is a delicious dish, fit for company and is my most favorite thing to make in the crock pot. The meat becomes extremely tender and succulent. And be sure to spoon out the marrow from the bones!
Provided by Lorraine of AZ
Categories Veal
Time 7h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart crockery cooker.
- Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks -- this develops a much better flavor for the osso buco dish.
- Remove shanks to crock pot as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain.
- Pour this mixture over the meat. Cover and cook 7 to 8 hours at LOW heat.
- Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce.
- Serve shanks on a bed of hot cooked noodles or rice topped with the sauce.
Nutrition Facts : Calories 299.8, Fat 25.4, SaturatedFat 9.3, Cholesterol 33.1, Sodium 368.4, Carbohydrate 9.1, Fiber 0.2, Sugar 2.5, Protein 1.9
CROCK POT OSSO BUCO
This recipe was something I created after a visit to Spain. The meat is tender and there is a wonderful lip smacking quality about the sauce. My whole family loves this one, hopefully you will to. Enjoy--
Provided by Adam and Nicci
Categories Meat
Time 6h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add first 10 ingredients to your crock pot and set on low for 6- 8 hours.
- In a large skillet add oil and put over a medium high heat. In the mean time season the ox tail well with salt and pepper then dust well in seasoned flour. Add the veal shanks to the skillet and brown on all sides (about 3-4 minutes per side). Remove the shanks from the skillet and place directly into your crock pot. Lid it up and let it do its thing.
- When finished serve over white rice and enjoy.
Nutrition Facts : Calories 751.5, Fat 23.1, SaturatedFat 5.1, Cholesterol 255.2, Sodium 1198.7, Carbohydrate 49.5, Fiber 6.8, Sugar 3.9, Protein 75.2
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