“Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savoury sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley.” —Taste of Home Test Kitchen, Greendale, Wisconsin
In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves and remaining salt.
Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.
Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a small bowl, combine the gremolata ingredients. Serve beef with gremolata and sauce. If desired serve over polenta.
Test Kitchen tips
Pair with French bread or serve it over polenta, mashed potatoes or pasta.