OSSO BUCCO
2tbsp.
1 ¼ tsp. salt
¾ tsp. seasoned pepper 4 lbs. veal shanks
2tbsp. olive oil
3 medium turnips, quartered (about 1 ¼ lbs.)
3 medium onions, quartered
3 large carrots, cut in 2 – inch pieces
2 large cloves garlic, coarsely chopped
1 can (14 ½ oz.) diced tomatoes
1 ¼ cup beef broth
½cup dry red wine 2 tbsp. cornstarch
In plastic bag, combine flour, salt and seasoned pepper. Add veal; close bag and turn to coat meat evenly. In a skillet, brown veal on all sides in olive oil.
Place turnips, onions, carrots and garlic in bottom of the Black & Decker® Slow Cooker stoneware liner. Place veal on top of vegetables. In a bowl, combine tomatoes, 1 cup beef broth and wine. Pour oven veal.
Cover and cook on HIGH for 4 hours or on LOW for 6 hours, until veal is tender. Arrange veal and vegetables onto serving platter.
Makes about 8 servings.
BEEF POT ROAST DINNER
6 medium carrots, cut in 2 ½ inch pieces (about 2 cups) 4 medium potatoes, quartered
1 bag (20 oz.) frozen pearl onions
4 large cloves garlic, chopped
4 lb. boneless bottom round roast ½ tsp. salt
¼tsp. coarsely ground pepper
1 envelope beef onion soup mix
1 cup beef broth
1 ½ tsp. herbs de Provence ½ tsp. dried thyme
Place half of the vegetables on bottom of the Black & Decker® Slow Cooker stoneware liner. Season beef with salt and pepper. Place on top of vegetables.
Add remaining vegetables. Spread around roast.
In measuring cup or bowl, combine remaining ingredients; stir to blend. Pour over beef. Cover and cook on LOW for 6 hours, until beef is tender.
Makes 8 to 10 servings.
ENGLISH
14 | 15 |
