Slow Cooker Osso Buco

Ingredients

• 4 veal shanks , tied with kitchen twine (about 1.5 inches thick)
• 1/2 cup all-purpose flour for dredging
• 3 tbsp olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 1 cup dry white wine
• 1 can tomatoes (14 oz)
• 1 cup beef broth
• 2 bay leaves
• 1 tsp thyme
• salt and pepper, to taste
• gremolata: 1/4 cup fresh parsley, 2 cloves garlic , zest of 1 lemon (minced)
• creamy polenta or risotto, for serving

Steps

1. 1

   Season veal shanks with salt and pepper, then dredge lightly in flour. Sear in olive oil in a hot skillet until browned on both sides. Transfer to the slow cooker.

2. 2

   In the same skillet, sauté onion, carrots, celery, and garlic for 3 minutes. Deglaze with white wine, scraping up browned bits.

3. 3

   Pour the vegetable mixture over the shanks. Add crushed tomatoes, beef broth, bay leaves, and thyme.

4. 4

   Cover and cook on LOW for 7-8 hours until the meat is falling off the bone.

5. 5

   Mix gremolata ingredients: parsley, garlic, and lemon zest.

6. 6

   Serve osso buco over polenta or risotto, spooning sauce over the top and finishing with a generous sprinkle of gremolata.