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Photo of: Traditional Osso Buco

Traditional Osso Buco

Submitted by: PICKLEDPOSSUM 
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish. 
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Photo of: Alia's Osso Buco

Alia's Osso Buco

Submitted by: Alia- Montreal Personal chef 
Living In: Montreal, Quebec, Canada
Veal shanks braise in a comforting blend of carrots, celery, and tomatoes until very tender. 
Photo of: Slow Cooker Osso Buco

Slow Cooker Osso Buco

Submitted by: janzjewelz 
Home Town: Caerphilly, Glamorgan, Wales, U.K.
An Italian classic, now in your slow cooker! 
Photo of: Lamb Osso Buco Slow-Cooked

Lamb Osso Buco Slow-Cooked

Submitted by: Nancy 
Home Town: Hudson, New Hampshire, USA
Living In: Rockport, Massachusetts, USA
Lamb osso buco, made with white wine and diced tomatoes, is cooked in a slow cooker and topped with a reduced sauce for a rich and delicious meal. 
Photo of: Veal Stew

Veal Stew

Submitted by: MNKENNEY 
Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor. 
Photo of: Slowly Deviled Beef

Slowly Deviled Beef

Submitted by: JEMERY61 
Cubed stew meat is done in a slow cooker along with onions, cider vinegar, tomato paste, and sloppy Joe seasoning mix. This recipe can also be done with venison. 
Photo of: Sauerbraten I

Sauerbraten I

Submitted by: MS.LUV2EAT 
Rump roast is marinated in spiced cider vinegar for five days, then seared and braised and served with a sour cream sauce. 
Photo of: Beef Paprika

Beef Paprika

Submitted by: HODGEYMAMA 
A hearty beef stew with complex, central-European flavor. 
Photo of: Vegetable Beef Soup II

Vegetable Beef Soup II

Submitted by: Priscilla 
A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil. 
Photo of: Beef Heart Stew

Beef Heart Stew

Submitted by: J. Murphy 
This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes. 
 
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