Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Slow Cooker Osso Buco 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
4 Tbsp. (60 mL) extra virgin olive oil 1 Tbsp. (15 mL) butter 4 big veal shanks, sliced 1 in. (2.5 cm) thick flour as needed 2 medium carrots, 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 tomatoes 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 1 lemon, zest only 1 orange, zest only 1 flat-leaf parsley, chopped 4 garlic cloves, chopped
Slow Cooker Osso Buco

Slow Cooker Osso Buco

Rate this recipe
31 Votes
4
servings
0:30
Preparation
5:00
COOKING
5:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 Tbsp.
    (60 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE UP TO 50¢
    LACTANTIA FLAVOURED BUTTER STICKS

    LACTANTIA FLAVOURED BUTTER STICKS

    $1.99 ea.

    125 g. SELECTED VARIETIES

  • 4
    big veal shanks, sliced 1 in. (2.5 cm) thick

  • flour as needed
  • 2
    medium carrots, diced
    You might like:

    Flyer Deal  (1)
    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $1.99 ea.

    454 g PRODUCT OF MEXICO, NO. 1 GRADE

  • 1
    medium onion, sliced thin
    You might like:

    Flyer Deal  (1)
    RED ONIONS

    RED ONIONS

    $2.99 ea.

    3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE

  • 2
    celery, sliced thin
  • 4
    garlic cloves, chopped
  • 1/2 cup
    white wine
  • 2 cups
    (500 mL)
    crushed roma tomatoes
    You might like:

    Flyer Deals  (2)
    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg

  • 1/4 cups
    (60 mL)
    beef bouillon
    You might like:

    Flyer Deal  (1)
    SAVE $2.98 ON 2
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    2 for $7.00

    500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.

  • 3 Tbsp.
    (45 mL)
    chopped parsley
  • 1 Tbsp.
    (15 mL)
    dried thyme
  • 1 Tbsp.
    (15 mL)
    dried oregano
  • 1
    lemon, zest only
    You might like:

    Flyer Deal  (1)
    Organic Blueberries

    Organic Blueberries

    2 for $5.00

    170 g PRODUCT OF CHILE, NO. 1 GRADE Organic Blackberries 170 g PRODUCT OF MEXICO Lemons 2 lb PRODUCT OF SPAIN

  • 1
    orange, zest only
    You might like:

    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

  • 1
    flat-leaf parsley, chopped
  • 4
    garlic cloves, chopped
Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.