Saturday, December 5, 2020

Slow Cooker Osso Buco with Red Wine

Winner, Winner! Slow-Cooked Dinner!!!

From the Italian Slow Cooker Cookbook by Michele Scicolone. This is a cookbook that you might want to pick up for your collection. I had a busy day of running around so I started this early and left instructions as to when to turn off the slow cooker.

4 veal shanks
1/4 cup flour
salt and pepper
2 tbsp unsalted butter
1 tbsp olive oil
1 carrot, chopped'
1 celery stalk, chopped
1 onion, chopped
1/2 cup dry red wind/
1/2 cup diced tomatoes
1/2 cup beef broth
3 sprigs fresh thyme or 1/2 tsp dried thyme

To help the shape of the meat as it cooked, tie a piece of kitchen twine around the circumference of each shank.

On a piece of wax paper, stir together the flour and salt, and pepper. In a large, heavy skillet, melt the butter with the olive oil over medium heat. Dip the cut sides of each piece of meat in the four mixture and place it in the skillet. cook, turning the meat once until nicely browned, about 10 minutes on each side. Transfer the browned meat to the slow cooker.

Add the chopped vegetables to the skillet. Cook, stirring occasionally, until golden brown, about 15 minutes. Add the wine to the skillet and cook, scraping the bottom of the pan, until the liquid comes to a boil. Stir in the tomatoes, broth, and thyme.

Pour the sauce over the veal. Cover and cook on low for 4 to 5 hours, or until the meat is very tender when pierced with a fork.

Remove the twine and serve hot.

Good to the last drop!

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