Beef Osso Buco

Name: Beef Osso Buco
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup all-purpose flour; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper; 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 zest; 1 tablespoon grated orange zest; 2 garlic cloves, minced; Polenta, optional

TOTAL TIME: Prep: 30 min. Cook: 7 hours YIELD: 6 servings.

Treat holiday guests to elegant comfort food at its best. Our osso buco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made with lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
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 zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta, optional

Directions

1. In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. 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 1/4 tsp. salt.
3. Cook, covered, 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 until sauce is thickened, about 2 minutes.
5. In a small bowl, combine the next 4 ingredients. Serve beef with sauce and gremolata. If desired, serve over polenta.

Nutrition Facts

1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.