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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 Salt and pepper to taste 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
33 Votes
4
Slow Cooker Osso Buco
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
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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter

  • Salt and pepper to taste
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    66 g - 1 kg SELECTED VARIETIES

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

  • flour as needed
  • 2
    medium carrots, diced
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    CARROTS OR YELLOW ONIONS

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    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1
    medium onion, sliced thin
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    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
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    2 lb PRODUCT OF MEXICO Avocados 5 PK PRODUCT OF MEXICO

  • 1/4 cups
    (60 mL)
    beef bouillon
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    66 g - 1 kg SELECTED VARIETIES

  • 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
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.

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