Cooking Light Osso Buco

By á-32

Ingredients

• 2 tablespoons all-purpose flour
• 3/4 teaspoon black pepper
• 4 (10 ounce) Veal Shank 1 1/2 inch thick
• 1 tablespoon olive oil
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 1 large garlic clove minced
• 1/2 cup good white wine
• 1 14.5 ounce can diced tomatoes, drained
• 1 tablespoon chopped fresh Rosemary
• 1/2 teaspoon salt
• 1 Bay leaf

Details

Servings 4

Preparation

Step 1

Combine flour and pepper in shallow pan and dredge the veal. Heat oil in large nonstick skillet over medium-heat. Add Veal; cook 2 minutes on each side or until browned. Place Veal in slow cooker. Add Carrots and next three ingredients and saute over medium heat for about 5 minutes. Add win, scraping pan to loosen browned bits. Cook 1 minute. Pour vegetables mixture over Veal in cooker. Add tomatoes, chopped Rosemary, salt and bay leaf to cooker; stir well. Cover and cook on low for 8-9 hours or until veal is tender. Serve with mashed potatoes or soft Polenta.