Beef Osso Buco

Cooking light

Beef Osso Buco
Beef Osso Buco

PREP TIME

30

minutes

TOTAL TIME

510

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

510

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    t kosher salt divided

  • 3

    lbs cross cut bone in beef shanks

  • 1

    T canola oil divided

  • Cooking spray

  • 2

    c sliced onion

  • 3/4

    c chopped celery

  • 3/4

    c chopped carrot

  • 2

    T tomato paste

  • 8

    garlic cloves crushed

  • 1

    c unsalted beef stock

  • 1/4

    oz dried mushrooms, chopped

  • 1/2

    c dry red wine

  • 2

    t cornstarch

  • 3/4

    t pepper

  • 1

    bay leaf

  • 8

    plum tomatoes

  • 6

    T chopped fresh flat leaf parsley

  • 1

    T grated lemon rind

  • 1

    T minced garlic

Directions

Preheat broiler. Sprinkle 1/2 t salt over beef. Heat a large skillet over med high heat. Add 1 1/2 t oil; swirl to coat. Add beef; cook 4 min on each side or until browned. Add beef to a 6 qt slow cooker coated with PAM. Add 1 1/2 t oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic, saute 4 min. Add stock and mushrooms. Bring to a boil; cook 1 min, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker. Place tomatoes on a jelly roll pan. Broil 8 min or until blackened. Place tomatoes on beef, pressing lightly to crush. Cover and cook on low for 8 hrs or until beef is tender. Remove beef from cooker and remove meat from bones. Stir meat and 1 1/4 t salt into cooker and discard the bay leaf. Combine parsley, rind and garlic and sprinkle on top.

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