Osso Bucco the Editors of Publications International, Ltd.
Makes 4 servings
|1||large onion, cut into thin wedges|
|2||large carrots, sliced|
|4||cloves garlic, sliced|
|4||meaty veal shanks (3 to 4 pounds)|
|2||teaspoons herbs d'Provence (or 1/2 teaspoon each dried thyme, rosemary, oregano and basil)|
|1/2||teaspoon freshly ground black pepper|
|3/4||cup canned beef consommé or beef broth|
|1/4||cup dry vermouth (optional)|
|1/4||cup minced parsley|
|1||small clove garlic, minced|
|1||teaspoon grated lemon zest|
- Coat slow cooker with cooking spray. Place onion, carrots and sliced garlic in bottom of slow cooker. Arrange veal over vegetables, overlapping slightly, and sprinkle herbs, salt and pepper over all. Add broth (and vermouth, if desired) to cooker. Cover and cook 8 to 9 hours on low or 5 to 6 hours on high, or until veal and vegetables are tender.
- Transfer veal and vegetables to serving platter, and cover with foil to keep warm. Turn slow cooker to high. Combine flour with 3 tablespoons water, mixing until smooth. Stir into juices in slow cooker. Cover; cook for 15 minutes or until sauce thickens.
- Serve sauce over veal and vegetables. Combine parsley, minced garlic and lemon zest; sprinkle over veal and vegetables.
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||19 %|
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