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Slow-Cooker 'Osso Buco' Stew

Slow-Cooker 'Osso Buco' Stew

Notes

If you like your stews a little thicker, like I do, you can simmer the stew uncovered in a soup pot for 10 minutes or so before serving. It also tastes amazingly good on days 2 and 3, so you might want to make it in advance of eating — and it freezes/defrosts like a champ.

Ingredients

  • 2 Pounds boneless veal (or beef) stew meat, cut into 2-inch cubes
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground black pepper
  • 3 Tablespoons arrowroot powder
  • 1 Tablespoon fat (ghee, coconut oil, etc.)
  • 2 medium onions, diced
  • 2 medium carrots, peeled and cut into 1/4-inch coins
  • 6 garlic cloves, minced
  • 4 tomatoes, cut into 1-inch dice
  • 2 Teaspoons dried thyme leaves
  • 2 bay leaves
  • 3/4 Cups chicken broth
  • 3/4 Cups white wine
  • minced fresh parsley, lemon zest, for garnish

Directions

Place meat in a large sealable bag. In a small bowl, mix salt, pepper, and arrowroot with a fork. Add the arrowroot to the bag and shake around the contents until the meat is evenly coated.

Heat a large, non-stick skillet, then add the fat. When it’s melted, add the meat and cook until it’s browned on all sides, about 5 to 6 minutes. You might need to do this in batches. As the meat cooks, remove it from the pan and place in the slow cooker.

If the pan is dry, add a little more fat, and then toss in the onion, carrot, and garlic. Sauté until golden and soft, about 5 to 7 minutes. Add the tomatoes, thyme, and bay leaves. Stir to combine and cook until the tomatoes soften, about 3 to 5 minutes. Transfer to the slow cooker.

Add the broth and wine to the slow cooker, cover, and cook until everything is tender: 4 to 6 hours on high or 8 to 10 hours on low.

Discard bay leaves and ladle the osso buco stew into bowls. Top with minced parsley and lemon zest. You could also add a drizzle of extra-virgin olive oil for extra lusciousness.

Nutritional Facts

Servings4

Calories Per Serving451

Folate equivalent (total)47µg12%


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..


Osso Buco Milanese, Slow Cooker, no leftovers

One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.

Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.

One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense I bought a bag.

Using up an entire stalk of celery when one cooks for two can be a challenge. A rib or two goes into the stir-fry one day and another one or two into the stew on Wednesday…. And the stalk still looks like it hasn’t been touched.

Yes, I know, it will keep a week or two wrapped in foil, and I do that, but there are times when I want the flavor but really don’t want to plan on using the whole thing.

Celery leaves to the resuce.

The other thing I did diffently for this Osso Buco is to not add any tomatoes.

We’re still debating as to which we like best…..