Rating: 3 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

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.

Lora Brody
Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Jim Bathie; Styling: Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

443 calories; calories from fat 25%; fat 12.2g; saturated fat 4.1g; mono fat 4.9g; poly fat 1.1g; protein 54.9g; carbohydrates 15.9g; fiber 1.8g; cholesterol 200mg; iron 3.3mg; sodium 485mg; calcium 94mg.
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