Monday, December 8, 2014

Slow Cooked Osso Bucco

The holiday season can be so busy and stressful. Shopping, holiday parties and gatherings seem to multiply and you feel pressed for time. That doesn't mean that you have to cater or pick up take-out to feed your family or guests. You can cook an incredible guest-worthy meal without slaving over the stove thanks to the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. The rich flavors that result from searing and then slow cooking the veal shanks in this dish will have your guests thinking that you have been in the kitchen all day!

I love this slow cooker! It's programmable timer allows you to set the cook time, and when it reaches that time, it automatically changes it's temperature to warm. You don't have to make a mad dash home to switch the temperature in fears that your dinner will be over-cooked. What a bonus!

Slow Cooked Osso Bucco
by Tonda
Adapted from Williams Sonoma's Osso Buco

1 Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
1 medium yellow onion, coarsely chopped
2 large carrots, peeled and diced
2 medium celery stalks, diced
3 garlic cloves, minced
6 veal shanks, approximately 1 1/2 inches thick
Salt and pepper to taste
3/4 cup all-purpose flour
1/4 cup extra virgin olive oil
1 cup dry red wine
2 Tablespoons tomato paste
1 14-ounce can diced tomatoes, drained
3 cups beef stock
2 Tablespoons chopped fresh thyme
1 bay leaf
Chopped fresh flat leaf parsley for garnish
Papparedelle pasta or polenta for serving

Add the onion, carrots, celery and garlic to the bottom of the slow cooker.

Season the veal shanks with salt and pepper. Add flour to a wide, shallow bowl. Dredge the veal shanks in the flour, coating evenly. Shake off the excess flour. Heat the olive oil over medium-high heat in a large saute pan. Brown the shanks in batches, approximately 4 minutes per side. Transfer to the slow cooker. Reduce the heat to medium, and add the wine to the pan. Stir to scrape up all of the browned bits stuck to the bottom of the pan. Add the tomato paste and mix well. Pour the mixture over the veal shanks in the slow cooker. Add the diced tomatoes, beef stock, thyme and bay leaf. Program the slow cooker to cook for 8 hours on low. Cover and let the slow cooker perform it's magic. When it's done, the veal will be so tender that it will fall off of the bone.

Remove the liquid from the slow cooker and add it to a sauce pan. Simmer over medium-high heat until it thickens to your desired consistency. Season to taste.

Serve over pappardelle pasta or polenta.

Pour yourself a nice glass of red wine and give yourself a pat on the back for making an impressive Italian classic with such little effort! Buon appetito!

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