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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