CROCK POT OSSO BICO WITH RISOTTO ALLA MILLAESE ENJOY DAn:

CROCK POT OSSO BUCO WITH RISOTTO ALLA MILLANESE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grape-seed oil

1 onion, sliced into wedges

3 carrots, sliced

4 celery stalks, sliced

6-garlic cloves, sliced

6 crimini mushrooms, quartered

3 pounds beef shanks

1-1/2-tablespoon s Herbs d’ Provence

Sea salt & Seasoned Pepper Medley to taste

1 cup beef broth

1 beef bouillon cube

1 (8 Oz) can tomato puree

2 tablespoon tomato paste

1 cup dry red wine

2 tablespoon flour

DIRECTIONS:

1.   Coat crock pot with Pam.

2.   place salt, pepper, and next 5 ingredients in the crock pot

3.   Add oil to the skillet over medium-high heat when sizzling.

4.   Add seasoned beef shanks and brown on all sides.

5.   Add meat and veggies to the crock pot.

6.   Cover and cook on low for 7-8 hours.

7.   Transfer crock pot ingredients to a serving platter, cover with foil.

8.   Turn crock pot to high; mix flour with water until smooth.

9.   Pour into liquid into crock pot to create a sauce; cook for 20 minutes.

10.                Pour the sauce over the shanks.

RISOTTO ALLA MILANESE (PARMESAN AND SAFFRON)

1 onion finely chopped and dry white wine

1/2-cup EACH butter

2 cups Royal Italian Superfine Risotto

6 cups chicken broth

1 teaspoon saffron

1 cup finely grated Parmesan cheese   S. &. P. to taste

DIRECTIONS:

1.   In a skillet add 2 tablespoon butter and when sizzling.

2.   Add onion and sauté for 5 minutes; stir in rice and cook 3 minutes.

3.   Add wine, 2 cups broth, saffron, bring to a boil; reduce heat and keep at a steady simmer.

4.   Cook until most the liquid is absorbed, add another cup repeat process, stirring adding broth until rice is al dente.

5.   Stir in cheese, take off heat and add remaining butter, season with S&P

ENJOY DAN:                                      SING SONGS & PLANT SEEDS!!