MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Beef Osso Buco
Categories: Beef, Vegetables, Herbs, Citrus
     Yield: 6 servings

   1/2 c  A-P flour
   3/4 ts Salt; divided
   1/2 ts Pepper
     6    Beef shanks (14 oz ea)
     2 tb Butter
     1 tb Olive oil
   1/2 c  White wine or beef broth
14 1/2 oz Diced tomatoes; undrained
 1 1/2 c  Beef broth
     2 md Carrots; chopped
     1 md Onion; chopped
     1    Celery rib; sliced
     1 tb Dried thyme
     1 tb Dried oregano
     2    Bay leaves
     3 tb Corn starch
   1/4 c  Water; cold

MMMMM-------------------------GREMOLATA------------------------------
   1/3 c  Fresh parsley; minced
     1 tb Lemon zest; grated
     1 tb Orange zest; grated
     2 cl Garlic; minced
          Polenta (optional)

 In a large resealable container, combine the flour, 1/2 ts salt,
 and pepper. 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 1/4 ts salt.

 Cook, covered, 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 corn starch and water until smooth;
 gradually stir into the pan. Bring to a boil; cook and stir until
 sauce is thickened, about 2 minutes.

 In a small bowl, combine the next 4 ingredients. Serve beef with
 sauce and gremolata. If desired, serve over polenta.

 Taste of Home Test Kitchen, Milwaukee, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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