Brimming with rich, deep flavors, Easy Beef Osso Buco is a slow cooker classic. With just 30 minutes of preparation in the morning, this warm stew cooks in 8 hours while you are at work or running errands throughout the day and is ready to eat when you get home.
1 3/4 teaspoons kosher salt, divided
3 pounds cross-cut bone-in beef shanks
1 tablespoon canola oil, divided
2 cups sliced onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 tablespoons tomato paste
8 garlic cloves, crushed
1 cup unsalted beef stock
1/4 ounce dried porcini mushrooms, chopped
1/2 cup dry red wine
2 teaspoons cornstarch
3/4 teaspoon black pepper
1 bay leaf
8 plum tomatoes
6 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 tablespoon minced garlic
How to Make It
Sprinkle 1/2 teaspoon salt over 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 electric slow cooker coated with cooking spray. Add 1 1/2 teaspoons oil to skillet; swirl. Add onion, celery, carrot, tomato paste, and garlic; sauté 4 minutes. Add stock and mushrooms. Bring to a boil; cook 1 minute, scraping pan to loosen browned bits. Add stock mixture, wine, cornstarch, pepper, and bay leaf to slow cooker.
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 8 hours or until beef is tender. Remove beef from cooker. Remove meat from bones; discard bones. Stir meat and 1 1/4 teaspoons salt into cooker. Discard the bay leaf.
Combine parsley, rind, and garlic. Sprinkle on top.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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