Osso Bucco Recipe (Crock Pot)
This recipe is originally from FineCooking.com. I've noted substitutions I made.
Ingredients
- Osso Bucco approx 2-3 lbs
- 1/2 cup all purpose flour
- Kosher salt and freshly ground black pepper
- 2 Tbsp unsalted butter
- 1 cup white grape juice note, the real recipe used 1 cup dry white wine and I substituted white grape juice
- 1 14.5 oz can dieced tomatoes
- 3/4 cup chicken broth
- 1 small red onion chopped
- 1 medium carrot peeled and cut into thick rounds
- 1 stalk celery chopped
- 5 sprigs fresh thyme
- 3 Tbsp chopped parsley
- 1 Tbsp grated lemon zest
- 1 clove garlic minced
Instructions
- Season the meat with salt and pepper, and dredge in flour. Shake off any excess
- Heat butter in a large skillet over medium heat until melted.
- Add meat and brown in the hot butter for about 5 minutes on each side, until browned on both sides.
- Place beef to crock pot
- Add the grape juice to the skillet and scrape any browned bits from the bottom. Add the tomatoes, celery, onion, carrots, thyme and garlic to the skillet.
- Pour the contents of the skillet into the crock pot. Cover and cook on low for 6-8 hours.
- Transfer the meat to a platter and cover to keep warm.
- Pour the sauce from the crock pot into a skillet and simmer over medium heat until reduced to about 2 cups. Season to taste with salt and pepper
- In a small bowl, combine the parsley, lemon zest and garlic to make a gremolata garnish.
- Serve the Osso Bucco topped with sauce and gremolata