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Veal Osso Buco
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Photo by: Courtney Monigold
Welcome to my new series of holiday stress-less cooking….
Many of us are feeling the pressures of holiday stress and are very pressed for time-- which means, a lot us turn to take out and pre-boxed meals. Let’s face it, the last thing many of us want to do, is get in the kitchen and cook. I am here to help you keep it easy!
I understand that not everyone shares my passion of spending A LOT of time in the kitchen, which is why I am going to help you get through the holiday -- stress free-- by providing you with easy to prep recipes.
I’m going to start with something…not so basic but DON’T be scared, because it’s easy. Get out your slow cooker, and pick up some veal shanks on your way home. Not sure on where to get them? Check out my recent post on a great little market in Birmingham, Market Square. The rest of the ingredients you may have in your refrigerator or pantry. Most of the prep can be done the night before, so plan ahead.
With only 15 minutes of prep time, you will come home to the best snowy weather comfort food you have ever tasted, Veal Osso Buco.
Veal Osso Buco
Recipe derived from: Williams Sonoma ‘Slow Cooker’ Book
Recipe:
¼ cup flour
Salt and Pepper
3 Veal Shanks (They should be about 1 inch thick).
¼ cup olive oil
1 ½ cups cremini or shitake mushrooms (you can get these pre-sliced for added convenience)
2 shallots chopped
1 cup white wine
2 cups beef broth
2 sprigs thyme
2 carrots, chopped into small pieces
1 cup frozen peas
Directions:
1. Brown the veal: on a large dish, mix together flour, 1 teaspoon salt and ½ teaspoon pepper. Dredge the veal shanks in the flour, and shake off any excess. In a large heavy bottomed skillet over medium heat add the olive oil until it becomes warm. Add the veal to brown each side (about 2 minutes a side). Add to the slow cooker.
2. Saute the shallots in the same frying pan and sauté until they brown up a bit. Add the white wine and scrape up any browned bits on the bottom of the pan. Add the broth. Cook an additional minute or two. Add the liquid and shallots to the slow cooker.
3. Saute the mushrooms and add those to the slow cooker (you can skip this step if you want and just add the uncooked mushrooms in with the veal in step one)
4. In the slow cooker, add the thyme, and tuck them around the veal shanks. Add the carrots around the veal. Cover and cook on low for 4 ½ hours. Then scatter the peas on top and cook 30 minutes longer.
5. Transfer to plates and serve over risotto or a mashed potato!
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