Buco; Osso - Cuisinart Cook Central MSC-400 Instruction Booklet

4g fiber
855mg sod. • 343mg
90g pro. • 16g carb.
serving: per information
seasoning adjust
towel. paper or
by or ladle a with either
Warm, Keep
hours. 8
to unit Switch meat.
should which liquid,
leaf. bay and paste tomato
is wine until Simmer
the from bits brown
wine the Add minutes.
slightly and
until Cook salt. of
and thyme and rosemary
add melted,
the add and 350ºF
aside. Set chop.
processor food
the Add reserve. and
chopped. roughly
times, 10 to 8 Pulse
onion, the add
finely to process blade;
fitted processor
into garlic the put
and Remove browned.
per minutes 10 to
and shanks add preheated,
400°F. at Brown/Sauté
the of pot cooking
pepper. the of
½ with sides all
• 188mg calc. •
chol. • 4g fat sat. • 15g
• fat) from (24% 590 Calories
Nutritional
desired.
parsley; in stir serve,
mop fat a with blotting
liquid the degrease
to switches unit When
for Low on Cook Slow
the up halfway come
the in shanks Nestle
tomatoes, in
reduced. completely
pot. the of bottom
any up scrape
5 about browned,
softened are vegetables
teaspoon ¼ remaining
garlic, vegetables,
once pot; the to butter
to heat the Reduce
to times 5 pulse
the to tomatoes drained
vegetables Remove
are vegetables until
celery. and carrot, leek,
and down Scrape chop.
chopping the with
food a of bowl work
browning, is meat While
reserve.
deeply until side,
6 sides, both on brown
has unit Once
to set Multicooker
the into oil the
all and salt of teaspoon
on shanks the Season
19
parsley Italian
peeled
pieces
into cut
washed
white trimmed,
fat •
into
as
To 6.
black
divided
5.
with
3½
total), pounds
Stir 4.
and
potatoes.
served beautiful
4.
and
715mg sod.
11g pro.
cup):
immediately.
through,
the lemon
3. pot the
minutes.
become
peas snow
3 to 2 about
until sauté
Put 2.
minutes.
1. broccoli the
chopped tablespoons
paste tomato tablespoon
drained tomatoes,
whole ounces)
wine white
sprig thyme fresh
sprig rosemary
butter unsalted teaspoon
1-inch into cut stalk,
pieces
and peeled, carrot,
pieces 1-inch into
only, parts green
end root leek,
pieces
cut and peeled onion,
peeled cloves,
oil olive teaspoons
ground freshly teaspoon
salt, kosher teaspoon
twine butcher's
tied diameter, in
to 3 thick, inches 1¼
2 (about shanks
servings
Cook
Brown/Sauté
or pasta polenta,
is food comfort

Buco

Osso

2g fiber • 65mg calc.
• 82mg chol. • 0g fat
• 9g carb. • fat) from (20%
(1 serving per information
Serve seasoning.
minutes.
warmed until Cook basil.
salt, remaining peas,
to broccoli and shrimp
5 to 3 about
they until stir asparagus;
peas, snap the
golden, slightly
and pepper and
aside. set and pot
5 to 4 about crisp-tender,
until simmer and
2
leaf bay 1
1
(28 can 1
dry cup ¼
sprig 1
fresh 1
1
celery 1
1-inch
small 1
cut well,
light and
small 1
1-inch
small 1
garlic 4
2
pepper
¾
¾
inches
about
veal 4
4 about Makes
Slow
Settings:
over
Italian This
•
sat. • 4g fat •
98 Calories
Nutritional
Adjust 6.
2 to 1 about
and zest
the add and
the Return 5.
green, bright
the and
Add minutes.
and softened
onion the Add 4.
from Remove
is
Cover flakes.