Cold-Weather Osso Buco Recipe
Save And Share :
Sponsored Links
Use your slow cooker to make these Italian-style veal shanks. The squash and Brussels sprouts add some variety to this classic dish.
Ingredients
- 2 tablespoons olive oil
- 4 veal shank cross cuts (2 pounds) or 1-1/2 pounds boneless beef short ribs
- 1/4 teaspoon pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 10-1/2-ounce can condensed chicken broth
- 8 new potatoes, halved
- 1-1/2 cups cubed, peeled butternut squash (1- to 1-1/2-inch cubes) (about 1 pound unpeeled)
- 1 10-ounce package frozen Brussels sprouts
- 1 tablespoon prepared horseradish
- 2 tablespoons cornstarch
- 2 tablespoons water
- Snipped parsley (optional)
- In a 10-inch skillet heat oil over medium-high heat. Brown veal shanks or beef ribs, half at a time, in hot oil. Transfer the meat to a 3-1/2- to 4-quart crockery cooker, reserving drippings in skillet. Sprinkle the meat with pepper.
- Add onion and garlic to skillet. Add more oil if necessary. Reduce heat to medium; cook until onion is tender, stirring occasionally. Add chicken broth, scraping bottom of the pan to loosen any browned bits.
- Transfer the onion mixture with juices to the crockery cooker. Add potatoes. Cover and cook on the low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours or until meat is nearly tender.
- Add squash, Brussels sprouts, and horseradish to cooker, rearranging so vegetables are in cooking liquid. Stir together cornstarch and water; stir into mixture in cooker. Increase heat to high. Cook, covered, for 45 to 60 minutes or until vegetables are just tender. Transfer meat and vegetables to a serving platter. Sprinkle with parsley, if desired. Makes 4 servings.
- Calories 474, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 139 mg, Sodium 626 mg, Carbohydrate 42 g, Fiber 7 g, Protein 46 g. Daily Values: Vitamin A 72%, Vitamin C 125%, Calcium 8%, Iron 29%.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment