I also have not tried this recipe, although I will as I was looking for a Cooking Light version of Osso Buco. I just wanted to second Pipsqueak's comment about substituting something for veal. I've made many variations of this type of recipe using pork shanks, chicken and turkey thighs and legs and lamb shanks and they've all been winners. Have some imagination, people.
Osso Buco with Gremolata
Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.
More From Cooking Light
- Calories: 443
- Calories from fat: 25%
- Fat: 12.2g
- Saturated fat: 4.1g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.1g
- Protein: 54.9g
- Carbohydrate: 15.9g
- Fiber: 1.8g
- Cholesterol: 200mg
- Iron: 3.3mg
- Sodium: 485mg
- Calcium: 94mg
- Osso buco:
- 3 ounces all-purpose flour (about 2/3 cup)
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 6 veal shanks, trimmed (about 5 pounds)
- 2 teaspoons butter, divided
- 2 teaspoons olive oil, divided
- 2 cups coarsely chopped red onion
- 1 1/2 cups chopped celery
- 6 garlic cloves, minced
- 4 cups beef broth
- 2 cups dry white wine
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon anchovy paste
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon rind
- 2 garlic cloves, minced
- Remaining ingredient:
- 8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)
- To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.
- Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.
- Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.
- Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.
- To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.
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.
Only you will be able to view, print, and edit this note.Add Note