Beef Osso Bucco Recipe

By dorchuk

Ingredients

• GREMOLATA:
• 1/2 cup all-purpose flour
• 1/2 teaspoon pepper
• 3/4 teaspoon salt, divided
• 6 beef shanks (14 ounces each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup white wine or beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups beef broth
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 celery rib, sliced
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 bay leaves
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1/3 cup minced fresh parsley
• 1 tablespoon grated lemon peel
• 1 tablespoon grated orange peel
• 2 garlic cloves, minced

Details

Servings 6
Preparation time 30mins
Cooking time 450mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large resealable plastic bag, combine the flour, pepper and 1/2 teaspoon salt. Add beef, a few pieces at a time, and shake to coat.

In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.

Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce.
Yield: 6 servings.