Slow Cooker Beef Osso Buco
Recipe: #25134
October 31, 2016
Categories: Celery, Carrot, Italian, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Wine, Fresh Tomatoes, Beef Dinner, Italian Dinner, more
"I like to serve this over grits, mashed potatoes, or pasta. Although customarily this recipe calls for veal, this is a more economical version and still very tasty!"
Ingredients
Nutritional
- Serving Size: 1 (656.4 g)
- Calories 886.4
- Total Fat - 68.2 g
- Saturated Fat - 32.6 g
- Cholesterol - 568.8 mg
- Sodium - 1358.6 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 4.8 g
- Sugars - 9 g
- Protein - 45.7 g
- Calcium - 1392.5 mg
- Iron - 17.1 mg
- Vitamin C - 41.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat broiler.
Step 2
Sprinkle 1/2 teaspoon salt over the beef. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add beef; cook 4 minutes on each side or until browned. Add beef to a 6 quart slow-cooker coated with cooking spray.
Step 3
Add 1 1/2 teaspoons oil to the skillet; swirl to coat. Add onion, celery, carrot, tomato paste, and garlic; saute 4 minutes. Add beef stock and mushrooms. Bring to a boil and cook 1 minute, scraping pan to loosen browned bits.
Step 4
Add stock mixture, wine, cornstarch, pepper, and bay leaf to the slow cooker.
Step 5
Place tomatoes on a jelly roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush. Cover and cook on low for 8 hours or until the beef is tender.
Step 6
Remove the beef from the slow cooker. Remove the meat from the bones (save for those that like marrow). Stir the meat and 1 1/4 teaspoons salt into the slow-cooker. Discard the bay leaf.
Step 7
Combine the parsley, rind, and garlic. Sprinkle on top when you serve.
Tips
- Slow Cooker
- Cooking spray