Beef Osso Bucco

Our beef entree boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley.

—TASTE OF HOME TEST KITCHEN

---

---

PREP: 30 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS

---

¹/₂ cup all-purpose flour

¹/₂ teaspoon pepper

³/₄ teaspoon salt, divided

6 beef shanks (14 ounces each)

2 tablespoons butter

1 tablespoon olive oil

¹/₂ cup white wine or beef broth

1 can (14 ¹/₂ ounces) diced tomatoes, undrained

1 ¹/₂ cups beef broth

2 medium carrots, chopped

1 medium onion, chopped

1 celery rib, sliced

1 tablespoon dried thyme

1 tablespoon dried oregano

2 bay leaves

3 tablespoons cornstarch

¹/₄ cup cold water

GREMOLATA

¹/₃ cup minced fresh parsley

1 tablespoon grated lemon peel

1 tablespoon grated orange peel

2 garlic cloves, minced

1. In a large resealable plastic bag, combine the flour, pepper and ¹/₂ teaspoon salt. Add beef, a few pieces at a time, and shake to coat.

2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.

3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce.