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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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Treat holiday guests to elegant comfort food at its best. Our beef osso bucco boasts a thick, savory sauce complimented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. Ingredients:
1/2 cup king arthur unbleached 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 |
gremolata: |
1/3 cup minced fresh parsley |
1 tablespoon grated lemon peel |
1 tablespoon grated orange peel |
2 garlic cloves, minced |
Directions:
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.
2. 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.
3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
4. 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.
5. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. Yield: 6 servings.
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