MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Osso Buco
Categories: Beef, Vegetables, Herbs, Citrus
Yield: 6 servings

1/2 c A-P flour
3/4 ts Salt; divided
1/2 ts Pepper
6 Beef shanks; (14 oz ea)
2 tb Butter
1 tb Olive oil
1/2 c White wine or beef broth
14 1/2 oz Diced tomatoes; undrained
1 1/2 c Beef broth
2 md Carrots; chopped
1 md Onion; chopped
1 Celery rib; sliced
1 tb Dried thyme
1 tb Dried oregano
2 Bay leaves
3 tb Cornstarch
1/4 c Cold water

MMMMM-------------------------GREMOLATA------------------------------
1/3 c Minced fresh parsley
1 tb Grated lemon zest
1 tb Grated orange zest
2 cl Garlic; minced
Polenta; opt

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.

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.

Cook, covered, on low for 7-9 hours or until meat is
tender. Discard bay leaves.

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.

In a small bowl, combine the next 4 ingredients. Serve
beef with sauce and gremolata. If desired, serve over
polenta.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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