Osso Buco:
1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon pepper
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 zest
1 tablespoon grated orange zest
2 garlic cloves, minced
Polenta,optional
In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
If cooking in a slow cooker, In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Alternatively, use a dutch oven to brown the beef, remove and set aside. Add wine to skillet/dutch oven, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
If in a slow cooker, cover and cook on low for 7-9 hours or until meat is tender. If cooking in a dutch oven, cook over low heat for 2-3 hours. Discard bay leaves. Optionally remove the beef shanks and shred, discarding the bones.
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.
In a small bowl, combine the 4 gremolata ingredients. Serve beef with gremolata and sauce. If desired, serve over polenta.
1 shank with 1 cup sauce and 4 teaspoons gremolata: 398 calories, 15g fat (6g saturated fat), 112mg cholesterol, 640mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 47g protein.