Osso Buco With Couscous Recipes

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SLOW COOKER OSSO BUCO



Slow Cooker Osso Buco image

A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous. My family couldn't get enough of this and were fighting to book the left-over bit for their lunch the next day. A real success.

Provided by janzjewelz

Categories     World Cuisine Recipes     European     Italian

Time 8h50m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 ¼ cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf

Steps:

  • Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
  • Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
  • Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 14.6 g, Cholesterol 256.1 mg, Fat 21 g, Fiber 2.8 g, Protein 64.7 g, SaturatedFat 7.3 g, Sodium 488.9 mg, Sugar 6.3 g

OSSO BUCO WITH COUSCOUS



Osso Buco With Couscous image

Make and share this Osso Buco With Couscous recipe from Food.com.

Provided by Kiwi Kathy

Categories     Stew

Time 1h45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 carrots, medium, finely chopped
2 celery ribs, finely chopped
1 brown onion, large, finely chopped
cooking spray
2 garlic cloves, crushed
8 veal bones, osso buco
1/2 cup plain flour
1/3 cup tomato paste
800 g canned tomatoes, diced
2 cups beef stock
2 bay leaves
3 cups couscous, prepared, strips of lemon zest and oregano leaves to serve

Steps:

  • Preheat oven to 200 degrees C / 180 degrees C fan forced.
  • Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
  • Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
  • Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
  • Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
  • Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
  • Serve at once.

Nutrition Facts : Calories 634, Fat 1.8, SaturatedFat 0.4, Sodium 956.4, Carbohydrate 131.2, Fiber 11.5, Sugar 10.4, Protein 22.9

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