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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
31 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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    GALLO 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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    AURORA SEA SALT, DICED TOMATOES

    AURORA SEA SALT, DICED TOMATOES

    $0.99 ea.

    398 ml, 66 g - 1 kg SELECTED VARIETIES

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

  • flour as needed
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    SAVE $2.00
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    1.8 - 2.5 kg SELECTED VARIETIES

  • 2
    medium carrots, diced
  • 1
    medium onion, sliced thin
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    JUMBO RED SWEET ITALIAN ONIONS

    JUMBO RED SWEET ITALIAN ONIONS

    $1.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 4.39/kg

  • 2
    celery, sliced thin
  • 4
    garlic cloves, chopped
  • 1/2 cup
    white wine
  • 2 cups
    (500 mL)
    crushed roma tomatoes
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    Ontario Peaches 3 L OR Blue Grapes 2 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE Field Tomatoes 3 L OR Nectarines 2 L PRODUCT OF ONTARIO

    Ontario Peaches 3 L OR Blue Grapes 2 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE Field Tomatoes 3 L OR Nectarines 2 L PRODUCT OF ONTARIO

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    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $1.49 /lb

    3.28/kg

    ANGEL SWEET TOMATOES

    ANGEL SWEET TOMATOES

    2 for $5.00

    283 g PRODUCT OF ONTARIO

    ROMA TOMATOES FOR SAUCE

    ROMA TOMATOES FOR SAUCE

    $8.88 ea.

    25 lb CASE PRODUCT OF ONTARIO

  • 1/4 cups
    (60 mL)
    beef bouillon
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    398 ml, 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
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    LEMONS

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    2 lb PRODUCT OF ARGENTINA

  • 1
    orange, zest only
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    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF SOUTH AFRICA 3.73/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.

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