Osso Buco

I decided to take on the task of tackling a difficult dish but I knew if it’s from Cooking Light all the fatness that is usually in this dish would be cut out.  At just 207 Calories how can I not try it?  I’m not going to lie, this took me all morning to prepare before putting it in the slower cooker for 8 hours but worth it.  Beautiful soft roasted tomatoes dripping from the meat that fell completely off the bone as I removed it from the pot.  I followed step by step directions and loved the result. For the wine I just used the Dry Red Marsala wine.  I loved that Cooking Light used a more healthier meat option than what normally goes in this dish.   I had to smell this cook all day long. :))  Fantastic!

Osso Bucco final

The steps in preparing it….

osso bucco

Roasting these tomato’s gave it so much flavor…

osso bucco2

I wasn’t sure how many tomato’s to add in as 8 seem as if they wouldn’t fit, so I went with 6.

osso bucco3

 

Cooking up Veggies in Tomato Paste and Broth…

osso bucco4

Browned the meat than added it to the slow Cooker

Ingredients

  • 1 3/4 teaspoons kosher salt, divided
  • 3 pounds cross-cut bone-in beef shanks
  • 1 tablespoon canola oil, divided $
  • Cooking spray
  • 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

Preparation

  1. 1. Preheat broiler.
  2. 2. 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.
  3. 3. Place tomatoes on a jelly-roll pan. Broil 8 minutes or until blackened. Place tomatoes on beef, pressing lightly to crush.
  4. 4. 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.
  5. 5. Combine parsley, rind, and garlic. Sprinkle on top.
Note: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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