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Crockpot Veal with Bacon and Herbs
If you want to serve a delicious slow-cooked veal recipe which literally melts in the mouth, then you might enjoy the following crockpot veal ossobuco recipe. Although you can usually just dump all the ingredients for a meal in your crockpot and let the crockpot works its magic, it is usually a good idea to brown your meat first, to get a better result. Browning seals the outside of the meat, which holds in more juice and also gives it a better texture. In the following ossobuco recipe the most flavorful bits of the meat stick to the pan after browning it, so you deglaze the pan with white wine. This means you pour the white wine into the pan and cook it over a high heat, scraping up the stuck-on bits as you go, then you add the resulting mixture to the crockpot for an extra depth of flavor. Deglazing is easy and worth doing.
Ossobuco, which is also known as osso buco or osso bucco, originated in the Italian city of Milan, and it is made primarily with veal shanks, white wine, broth and vegetables. It is traditionally served with risotto alla Milanese (a Milanese rice dish) but outside Milan it can be served with tagliatelle or mashed potatoes. The word ossobuco means "bone with a hole" in Italian, which refers to the marrow hole in the middle of the veal shank.
This dish dates back to the late 1800s and it might have been a farmhouse dish. If you like, you can serve gremolata with this meal. To make gremolata, combine the zest of an orange and a lemon with four chopped garlic cloves and a bunch of chopped flat-leaf parsley. Sprinkle this over the osso bucco recipe before serving. Gremolata is popular in Milan but it is optional for ossobuco recipes so you do not have to make it.
Tender Ossobuco with Tagliatelle
Ingredients -
4 large veal shanks, sliced 1 inch thick
2 thinly sliced celery stalks
1 tablespoon dried oregano
1 tablespoon butter
1 thinly sliced onion
3 oz diced bacon
2 diced carrots
3 tablespoons chopped fresh parsley
4 tablespoons extra-virgin olive oil
½ cup white wine
2 cups crushed Roma tomatoes
1¼ cups beef bouillon
1 tablespoon dried thyme
4 chopped garlic cloves
Salt and black pepper, to taste
All-purpose flour, as needed
4 portions hot cooked tagliatelle, to serve
Extra chopped fresh parsley, for garnish
Preparation:
Heat the butter and oil over a moderately high heat in a skillet.
Season the veal shanks with salt and black pepper and dredge them with flour.
Brown the veal on both sides in the skillet and then put it in a crockpot.
Add the bacon to the pan and fry for 3 minutes, then add it to the veal in the crockpot.
Pour the fat out of the pan.
Deglaze it using the white wine.
Add the broth and tomatoes and bring the mixture to a boil.
Add the herbs.
Taste and adjust the seasoning if necessary.
Transfer the mixture to the crockpot with the meat, and cook for 5 hours on low or until the meat is falling off the bone.
Cook your tagliatelle when you see the meat is almost done, following the instructions on the package, and then drain it.
Serve the ossobuco with the hot tagliatelle and sprinkle parsley over the dish just before serving.
(Serves 4)
Veal Roast Crockpot
Photo Description:
Veal is relatively flavorful and cheap. Braising or slow-cooking makes it tender. The finished veal is served with tagliatelle in the photo but you could also serve it with a Milanese-style risotto, mashed potatoes, or even polenta. If you are new to cooking veal, then you will find crockpot veal shanks to be flavorful and tender. All you need to do is brown the meat, and transfer everything to the crockpot to cook slowly for five hours or so. This is one of the most easy crockpot recipes featuring veal, and it is one of the richest and most delicious veal recipes ever.
