Saturday, October 12, 2024

It Was 33 Years Ago Today

 

Thirty-three years ago, my cat, Amaretto, and I embarked on a new chapter together. This photo has always been one of my favorites. While Amaretto is no longer with us, I'm sure he'll be the first furry friend to greet me on the other side.


For our 33rd-anniversary dinner Chris and I decided to eat at home this year. And what better way to mark the occasion than with a hearty and comforting Osso Bucco.


The Osso Bucco was cooked in the slow cooker for 8 hours on low.



It was a delicious dinner. 


And I am so glad that Chris is not a fan of the marrow in the bones!!!

The recipe is from the Table for Two blog. The recipe is for 4 so obviously I made 1/2 the recipe.

Slow Cooker Osso Bucco

Ingredients-

1 teaspoon olive oil

4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)

1/3 cup (53 g) chopped onion

1/3 cup (34 g) chopped celery

1/3 cup (43 g) chopped carrots

1 tablespoon tomato paste

1 1/4 cups (303 g) canned crushed tomatoes

3/4 cup (178 ml) beef broth

Fresh ground black pepper

3 sprigs fresh thyme

1 large sprig fresh rosemary

Chopped fresh parsley, for topping


Method-

Heat oil in a medium nonstick skillet over medium high heat. 


I tied the veal shanks so they would stay together while braising. Click here for a video on how to tie the shanks and brown the meat before adding to the slow cooker.


Season veal shanks with salt then sear all four sides until browned but not cooked through. 


Add to the insert of a slow cooker.


Then add the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. 


Stir to mix a bit.

Cover and cook on high for 4 hours or low for 8 hours. 


Discard sprigs of thyme and rosemary. 


Sprinkle fresh parsley on top prior to serving, if desired.



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