LAMB OSSO BUCO SLOW-COOKED
There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.
Provided by Nancy Powlowsky
Categories Meat and Poultry Recipes Lamb Shanks
Time 6h35m
Yield 4
Number Of Ingredients 10
Steps:
- Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
- Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
- Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
- Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 23.3 g, Cholesterol 127.8 mg, Fat 20.2 g, Fiber 2.6 g, Protein 36.7 g, SaturatedFat 9.4 g, Sodium 438.6 mg, Sugar 6.1 g
SLOW COOKER OSSO BUCO
A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.
Provided by janzjewelz
Categories World Cuisine Recipes European Italian
Time 8h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
- Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
- Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g
SLOW-COOKER CHICKEN 'OSSO BUCO'
Experience the delicious flavor of this Slow-Cooker Chicken 'Osso Buco'. This Slow-Cooker Chicken 'Osso Buco' will be a new family favorite.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with flour; place in slow cooker sprayed with cooking spray.
- Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Stir chicken mixture until sauce is thickened. Serve over rice.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
SLOW COOKER OSSO BUCO
This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!
Provided by Chicagoland Chef du
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *Note: you can tie a piece of twine around the shanks to hold them together during the cooking process. Remove at serving.
- Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.
- Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours-the meat will be very tender and almost falling off the bone.
- Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
Nutrition Facts : Calories 199.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 43.7, Carbohydrate 22.1, Fiber 2.8, Sugar 5.1, Protein 4.1
MIKE ROY'S CROCK POT OSSO BUCO
Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago. This recipe comes from his cookbook of crockery cooking. This is a delicious dish, fit for company and is my most favorite thing to make in the crock pot. The meat becomes extremely tender and succulent. And be sure to spoon out the marrow from the bones!
Provided by Lorraine of AZ
Categories Veal
Time 7h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart crockery cooker.
- Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks -- this develops a much better flavor for the osso buco dish.
- Remove shanks to crock pot as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain.
- Pour this mixture over the meat. Cover and cook 7 to 8 hours at LOW heat.
- Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce.
- Serve shanks on a bed of hot cooked noodles or rice topped with the sauce.
Nutrition Facts : Calories 299.8, Fat 25.4, SaturatedFat 9.3, Cholesterol 33.1, Sodium 368.4, Carbohydrate 9.1, Fiber 0.2, Sugar 2.5, Protein 1.9
OSSO BUCO
Steps:
- Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.
- Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.
- Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.
- In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.
- Cover and cook on LOW setting for 8 to 10 hours.
- Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.
CROCK POT FENNEL AND BARLEY SOUP
Hot and humid monsoon season in Tucson means time to cook in the crock pot! I found this in BHG's "Crockery Cooking," and I am making it tomorrow! Great low-cal recipe at only 1 weight watcher point per serving.
Provided by Carianne
Categories Grains
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss everything in your crock pot.
- cook on Low for 8- 10 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 102.6, Fat 0.7, SaturatedFat 0.1, Sodium 123.1, Carbohydrate 21.8, Fiber 5.6, Sugar 6.7, Protein 3.7
OSSO BUCO
Veal shanks braised in tomatoes & wine until tender and falling off the bone. This is a hearty Italian recipe that seems to please everyone. It is good served with any starch. Rice, potatoes, polenta, pasta or crusty rolls. I have done this with plain steamed rice, but last night served it with Risotto Milanese which is Risotto w parmesan cheese and saffron. Very tasty. Osso Buco means "hollow bones" in Italian and is served all over Italy, but purportedly comes from Milan.
Provided by SusieQ222
Categories Stew
Time 2h30m
Yield 4 shanks, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat one ounce of the butter in a large Texas skillet or Dutch oven.
- Add peeled & finely chopped carrot, onion, celery and one of the crushed garlic cloves. Cook gently until onions are golden brown. Remove from heat & transfer to a large ovenproof casserole.
- Coat shanks in flour seasoned with salt & pepper. Heat remaining butter & oil in large frying pan. Add shanks and brown on all sides.
- Carefully pack shanks on top of vegetables in casserole; stand shanks upright to retain marrow in the bones.
- If pan is oily drain excess oil off. Add tomatoes and chop into pan with wooden spoon until the tomatoes are all popped. You could also start with chopped tomatoes or you can puree them. I just find the flavor better with the whole tomatoes and enjoy the tomato chunks with the rest of the veggies and the meat. Deglaze the pan by scraping the goodies up off the bottom of the pan into the tomato juices with a wooden spoon. Add wine, beef broth, basil, thyme, oregano, bay leaf & strip of lemon rind. Taste. Add salt & pepper to taste if necessary.
- Pour sauce over veal shanks & veg in casserole. Bake in moderate (350°F) oven for 2 hours, or until meat is falling away from bones. (Stir occasionally during cooking.)
- Serve over rice, pasta, potatoes or polenta.
- Quickly blend the chopped parsley, grated lemon rind & other crushed garlic clove and serve separately as a fresh, crisp garnish.
Nutrition Facts : Calories 307.8, Fat 19.2, SaturatedFat 8.4, Cholesterol 30.7, Sodium 358.5, Carbohydrate 27.2, Fiber 5.5, Sugar 10.7, Protein 4.6
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