osso bucoo

Italian comfort food is beautiful served over polenta, pasta or potatoes. Delicious yet versatile! Settings: Brown/Sauté Slow Cook Makes about 6 to 8 servings 6 veal shanks (about 4 to 5 pounds total), about 1¼ inches thick, 3 to 3½ inches in diameter, tied with butcher’s twine 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper 2 teaspoons extra virgin olive oil 1 teaspoon unsalted butter 1 large onion, peeled and finely chopped 1 large leek, white and light green parts only, washed and dried well, finely chopped 2 medium carrots, finely chopped 1 celery stalk, finely chopped 6 garlic cloves, peeled and chopped 2 fresh rosemary sprigs 1 fresh thyme sprig 1 /3 cup dry white wine 2 cans (28-ounce) plum tomatoes, drained and roughly chopped 1 tablespoon tomato paste 1 bay leaf ¼ cup chopped parsley 1. Season the shanks on all sides with the salt and pepper. 2. Put the oil into the cooking pot of the Cuisinart® Multicooker and set to Brown/ Sauté at 400°F. Once hot, add the shanks. Brown well on both sides, at least 8 to 10 minutes per side, until deeply browned. Remove and reserve. Put the butter into the pot. Once melted, add the onion, leek, carrots, celery, garlic, rosemary and thyme. Stir vegetables well to scrape up any brown bits that are on the bottom of the pot. Cook until vegetables are softened and slightly brown, about 5 minutes. Add the wine to the pot and simmer until completely reduced. 3. Stir in the tomatoes, tomato paste and bay leaf and nestle the veal shanks in the liquid, being sure that the liquid comes halfway up the meat. Switch unit to Slow Cook on Low for 10 to 12 hours.