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ENGLISH
OSSO BUCCO
2 tbsp. all-purpose flour
1 ¼ tsp. salt
¾ tsp. seasoned pepper
4 lbs. veal shanks
2 tbsp. 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
½ cup 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
¼ tsp. 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.
